banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Mini Lemon Yogurt Cheesecakes

Serves 12

    Share

    Despite their small size, these dainty cheesecakes are bursting with bright lemon flavour. Substituting yogurt for often-used sour cream adds to the tangy taste, adds some protein, and helps cut down the fat content a bit, while the pistachios in the crust add a delicious flavour not usually found in a straight graham cracker crust. For best results, chill in the refrigerator for several hours and top with blueberries just before serving.

    Advertisement

    Smooth as silk

    Keep ingredients for filling at room temperature for about an hour prior to assembling. This will help you avoid lumps and achieve a silky texture.

    Advertisement

    Mini Lemon Yogurt Cheesecakes

      Ingredients

      • 2 Tbsp (30 mL) graham crumbs
      • 2 Tbsp (30 mL) ground pistachios
      • 1 Tbsp (15 mL) coconut palm sugar
      • 1 Tbsp (15 mL) melted butter
      • 3 1/2 oz (100 g) natural soft cream cheese
      • 1/4 cup (60 mL) yogurt
      • 1 Tbsp (15 mL) honey
      • 1 1/2 tsp (7 mL) lemon juice
      • 1 tsp (5 mL) lemon zest, plus about 1 tsp (5 mL) more for garnish
      • 1/2 tsp (2 mL) vanilla extract
      • 1/4 cup (60 ml) fresh blueberries for garnish

      Nutrition

      Per serving:

      • calories177
      • protein1 g
      • total fat11 g
        • sat. fat6 g
      • total carbohydrates18 g
        • sugars14 g
        • fibre1 g
      • sodium120 mg

      Directions

      01

      Preheat oven to 350 F (180 F). Line mini-muffin tin with parchment liners.

      02

      In small bowl, combine graham crumbs, ground pistachios, sugar, and butter. Stir well with fork until mixture is evenly moistened. Add heaping 1 tsp (5 mL) to each cup of lined mini-muffin tin and press down with clean finger or back of spoon. Bake in oven for 5 minutes.

      03

      Fill electric kettle and set it to boil. Set aside.

      04

      In bowl of stand mixer, beat together cream cheese, yogurt, honey, lemon juice, 1 tsp (5 mL) lemon zest, and vanilla until smooth. Scrape down sides of bowl as necessary to ensure mixture is evenly combined. Place muffin tin on larger rimmed baking tray. Transfer mixture from mixer to a jug with spout and pour into individual muffin cups, filling them to just under the rim. Move baking tray to top rack of oven, pulling it out halfway so you can add a bit of boiled water to the baking tray. Bake cheesecakes for 20 minutes until surfaces jiggle slightly. Remove tray carefully from oven, then remove muffin tin from water bath and allow to cool thoroughly. Chill in refrigerator for a minimum of 4 hours.

      05

      To serve, carefully remove cheesecakes from their parchment shells and top with fresh blueberries and additional lemon zest.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion
      Food

      Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

      For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.

      Toast your spices

      Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.