Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Mini Lemon Yogurt Cheesecake
Individual lemon yogurt cheesecakes
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Chill
3
hours
hours
Total Time
35
minutes
minutes
Servings
12
servings
Calories
111
kcal
Author
Kate @ I Heart Eating
Ingredients
8
oz
. Greek yogurt cream cheese
softened
3/4
c
. low-fat vanilla yogurt
1/2
c
. granulated sugar
1
large egg
2
T
. fresh lemon juice
1/2
tsp
. vanilla extract
1
lemon
zested
2
T
. all-purpose flour
12
vanilla wafers
Instructions
Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, beat together cream cheese, yogurt, sugar, egg, lemon juice, vanilla, and lemon zest until well-combined.
Mix in flour until incorporated.
Place one vanilla wafer in the bottom of each liner, flat side down.
Divide batter equally among the muffin cups. They will be about 2/3 full.
Bake for about 20-25 minutes, or until set.
Remove from oven, and let the cheesecakes come to about room temperature.
Remove from tin, and chill for about 3 hours before serving.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
111
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
118
mg
|
Potassium:
69
mg
|
Sugar:
11
g
|
Vitamin A:
125
IU
|
Vitamin C:
5.8
mg
|
Calcium:
32
mg
|
Iron:
0.2
mg