Mini Yogurt Cheesecake

Why You’ll Love This Recipe

These Mini Yogurt Cheesecakes are a fantastic balance of creamy, tangy, and sweet. The yogurt in the filling adds a smooth texture and slight tartness, while the cream cheese brings richness. The graham cracker crust provides a crunchy contrast, and the pomegranate topping adds a burst of color and a sweet-tart flavor that elevates the dish. The individual servings are perfect for portion control and make serving at parties a breeze.

Ingredients

Crust:

• 18 graham crackers
• Pinch of salt
• 4 tablespoons unsalted butter, melted

Filling:

• 2 cups plain Greek yogurt
• One (8-ounce) package cream cheese, at room temperature
• 1 cup sugar
• 3 eggs
• 1¼ teaspoons pure vanilla extract
• Pinch of cinnamon
• Pinch of salt

Topping:

• 1½ cups pomegranate seeds
• 2 tablespoons pomegranate molasses (optional, available in the international section of most grocery stores)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust: Preheat your oven to 325°F (165°C). In a food processor, pulse the graham crackers and salt until they are finely crushed. Add the melted butter and pulse until the mixture comes together. Press the mixture into the bottom of each cup of a muffin tin, creating an even crust. Bake for about 8 minutes, then remove and let cool.
2. Make the Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the Greek yogurt, sugar, eggs, vanilla extract, cinnamon, and salt, and mix until smooth and well combined. Be sure to scrape down the sides of the bowl as needed.
3. Fill the Cups: Pour the filling mixture into the muffin tin cups over the cooled crust, filling each one nearly to the top. Smooth the tops with a spatula.
4. Bake: Bake in the preheated oven for 18-22 minutes or until the edges are set and the centers are slightly jiggly. Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 1 hour.
5. Chill: After they have cooled, transfer the cheesecakes to the fridge and chill for at least 2 hours, or overnight for the best results.
6. Prepare the Topping: Just before serving, sprinkle the cheesecakes with pomegranate seeds and drizzle with pomegranate molasses if using.
7. Serve and enjoy!

Servings and Timing

• Servings: 12 mini cheesecakes
• Total time: 3 hours (including chilling time)

Variations

• Crust Variations: If you want to change up the crust, try using crushed cookies like Oreos, vanilla wafers, or even almond meal for a gluten-free version.
• Flavor Variations: Add a tablespoon of lemon juice or zest to the filling for a citrus twist. You could also mix in some fresh berries or fruit puree to the filling for additional flavor.
• Toppings: While pomegranate seeds are a beautiful and tasty topping, you could also use fresh berries, caramel sauce, or even a drizzle of chocolate ganache for different flavor profiles.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the mini cheesecakes for up to 2 months. Be sure to freeze them before adding the pomegranate topping. Once frozen, wrap them in plastic wrap and place them in an airtight container or freezer bag. Thaw in the fridge before serving.
• Reheating: It’s best to enjoy these cheesecakes chilled. If you’d like, you can allow them to sit at room temperature for about 10 minutes before serving for a softer texture.

FAQs

Can I use flavored yogurt instead of plain Greek yogurt?

While plain Greek yogurt is recommended for its tangy flavor and texture, you can use flavored yogurt if you prefer a sweeter cheesecake. Just keep in mind that it will alter the flavor profile.

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead. They need to chill in the fridge for at least 2 hours, so preparing them the day before is ideal.

Can I make these without a muffin tin?

Yes, you can make these mini cheesecakes in individual tart pans or small ramekins if you don’t have a muffin tin. Adjust the baking time as needed, since the cook time may vary.

How do I make sure the mini cheesecakes don’t crack?

To avoid cracking, ensure the cheesecakes are baked at a lower temperature and cooled slowly. Let them cool in the oven with the door ajar, and then refrigerate them without moving them to prevent any cracks.

Can I use a different fruit for the topping?

Yes, you can use other fruits like fresh berries, kiwi slices, or even citrus segments for a different topping. You could also try a fruit compote or caramel drizzle.

How long should I chill the cheesecakes before serving?

For the best texture, chill the cheesecakes for at least 2 hours. If possible, chill them overnight for the best results.

Can I use non-fat Greek yogurt?

Yes, you can use non-fat Greek yogurt in place of regular Greek yogurt, but it may alter the creaminess of the filling slightly.

Is the pomegranate molasses necessary?

The pomegranate molasses is optional, but it adds a sweet and tart depth of flavor to the dish. You can skip it or substitute with honey or maple syrup if preferred.

How do I know when the mini cheesecakes are done baking?

The cheesecakes should be slightly jiggly in the center but firm around the edges. They will continue to set as they cool.

Can I use a springform pan instead of individual cups?

Yes, you can make this recipe in a larger springform pan. Adjust the baking time accordingly, as it will take longer to cook a larger cheesecake.

Conclusion

Mini Yogurt Cheesecakes are the perfect bite-sized treat for any occasion. With their smooth, creamy filling made from Greek yogurt and cream cheese, and topped with sweet pomegranate seeds, they are as delicious as they are beautiful. This recipe is versatile, allowing you to customize it with different toppings or flavors to suit your preferences. Whether you’re serving them for a special occasion or just enjoying them as a personal treat, these mini cheesecakes are sure to impress!

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