Dive into a world of creamy, dreamy, and healthy cheesecake goodness. These mini cheesecakes are not just adorable but are also packed with wholesome ingredients. The touch of honey, the creaminess of Greek yogurt, and the tang of blueberries make them a perfect treat for any occasion.
Begin by preheating your oven to 350°F. Prepare a muffin tin by greasing it or lining it with muffin liners.
Using a food processor, combine the graham crackers and melted butter until well blended. If you don't have a food processor, you can crush the graham crackers using a heavy object until they're finely crumbled.
Evenly distribute the graham cracker mixture into the muffin tin, pressing down with your fingers to create a firm base. Bake this in the oven for about 6 minutes.
While the crust is baking, clean out the food processor. Add all the ingredients for the cheesecake filling and blend until you achieve a smooth consistency.
Once the crust is ready, evenly pour the cheesecake filling over each crust in the muffin tin. Bake for 17-20 minutes. You'll know they're done when they appear set and don't jiggle.
Allow the cheesecakes to cool for about 15 minutes. Then, refrigerate them for at least 2 hours to set.
If desired, top each mini cheesecake with warm blueberries before serving.
Special Notes and Tips:
- Neufchatel cheese is a great alternative to regular cream cheese as it contains less fat but still offers a creamy texture.
- If you're not a fan of blueberries, feel free to top with your favorite fruit or even a drizzle of chocolate or caramel.
- These mini cheesecakes are perfect for parties or gatherings as they're easy to serve and are portion-controlled.
Ingredients
Directions
Begin by preheating your oven to 350°F. Prepare a muffin tin by greasing it or lining it with muffin liners.
Using a food processor, combine the graham crackers and melted butter until well blended. If you don't have a food processor, you can crush the graham crackers using a heavy object until they're finely crumbled.
Evenly distribute the graham cracker mixture into the muffin tin, pressing down with your fingers to create a firm base. Bake this in the oven for about 6 minutes.
While the crust is baking, clean out the food processor. Add all the ingredients for the cheesecake filling and blend until you achieve a smooth consistency.
Once the crust is ready, evenly pour the cheesecake filling over each crust in the muffin tin. Bake for 17-20 minutes. You'll know they're done when they appear set and don't jiggle.
Allow the cheesecakes to cool for about 15 minutes. Then, refrigerate them for at least 2 hours to set.
If desired, top each mini cheesecake with warm blueberries before serving.