Prep Time:35 minsAdditional Time:55 minsTotal Time:1 hr 30 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:55 minsTotal Time:1 hr 30 minsServings:12Yield:12 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust⅔cupgraham cracker crumbs1tablespoonsugar2tablespoonsbutter, meltedPinch of saltFilling2(8 ounce) packagesreduced-fat cream cheese, softened¼cupnonfat plain Greek yogurt⅔cupsugar1teaspoonlemon zest2largeeggs2largeegg yolks1teaspoonvanilla extract1teaspoonlemon juicePinch of saltTopping1cupstrawberries or chopped pitted cherries (fresh or frozen, thawed)1tablespoonsugar
Cook Mode(Keep screen awake)
Ingredients
Crust
⅔cupgraham cracker crumbs
1tablespoonsugar
2tablespoonsbutter, melted
Pinch of salt
Filling
2(8 ounce) packagesreduced-fat cream cheese, softened
¼cupnonfat plain Greek yogurt
⅔cupsugar
1teaspoonlemon zest
2largeeggs
2largeegg yolks
1teaspoonvanilla extract
1teaspoonlemon juice
Topping
1cupstrawberries or chopped pitted cherries (fresh or frozen, thawed)
DirectionsPreheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.To serve, top each cheesecake with a generous 1 tablespoon of the fruit.Originally appeared: EatingWell.com, November 2016
Directions
Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.To serve, top each cheesecake with a generous 1 tablespoon of the fruit.
Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.
To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).
Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.
To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.
To serve, top each cheesecake with a generous 1 tablespoon of the fruit.
Originally appeared: EatingWell.com, November 2016
Rate ItPrint
Nutrition Facts(per serving)217Calories13gFat20gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
