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Mini Lemon Yogurt Cheesecakes

Serves 12


    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.


    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.


    Mini Lemon Yogurt Cheesecakes


      • 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


      Per serving:

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



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


      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.


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


      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.


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



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