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Mini Yogurt Key Lime Cheesecakes

Mini Yogurt Key Lime Cheesecakes

Mini Yogurt Key Lime Cheesecakes
These cheesecakes are the perfect blend of sweet and sour.
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Crust
  1. 1 1/4 cup graham cracker crumbs
  2. 3 TBS butter
  3. 1 TBS sugar
Filling
  1. 8oz cream cheese, softened (low fat or regular)
  2. 2/3 cup Finney Farm Swiss Bliss Yogurt (I used vanilla)
  3. 1/4 cup sugar
  4. 1 large egg
  5. 1 egg white
  6. 1/4 Cup fresh lime juice
  7. Zest of 2 small limes
Instructions
  1. Preheat oven to 300F. Line 12 muffin tins with foil liners. Lightly spray with grease. Set aside.
  2. Combine the graham cracker crumbs with butter and sugar.
  3. Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten.
  4. Bake graham cracker crust for 8-10 minutes. Set aside to cool for 10 minutes while you make the filling.
  5. In a medium mixing bowl using an electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, juice of limes and zest. Beat until just combined.
  6. Pour your cheesecake batter into liners with baked graham cracker crusts. Bake for 12-15 minutes, until the middle is set.
  7. Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving.
Notes
  1. After the 15 minutes is over it may seem like the cheesecakes aren't done, but trust me, they're done. Cheesecake is supposed to have a little jiggle, they will set more during the cooling process. If your cheesecake is soupy, it needs more time and if it doesn't move at all, it has been overcooked.
  2. Make sure to remove the cheesecake from the muffin tin, if you refrigerate in the muffin tin the cheesecakes will stick.
Finney Farm http://www.finneyfarm.com/

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