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Mini Yogurt Cheesecake

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Mini Yogurt Cheesecake combines tangy Greek yogurt with creamy cream cheese, topped with fresh pomegranate seeds and drizzled with pomegranate molasses for a rich, refreshing, and visually stunning dessert.

Ingredients

18 graham crackers

Pinch of salt

4 tablespoons unsalted butter, melted

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

1½ cups pomegranate seeds

2 tablespoons pomegranate molasses (optional)

Instructions

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

Notes

Crust variations: Try using crushed Oreos, vanilla wafers, or almond meal for a gluten-free crust.

Add a tablespoon of lemon juice or zest to the filling for a citrus twist.

For different toppings, consider fresh berries, caramel sauce, or chocolate ganache.

Make ahead: These mini cheesecakes are perfect for preparing ahead of time. Chill them overnight for the best results.

Freezing: Freeze mini cheesecakes for up to 2 months, without the topping. Thaw before serving.

Nutrition

Find it online: https://justsosavory.com/mini-yogurt-cheesecake/