Individual Cheesecake Bites
These Individual Cheesecake Bites are creamy, delightful personal-sized desserts made with a light Greek yogurt base, perfect for gatherings or enjoying at home.
Ingredients
For the crust
- 1½ cup oats
- ½ cup pecans
- ¾ tsp cinnamon
- 3 tbsp sugar
- ⅛ tsp salt
- 6 tbsp unsalted butter (melted)
For the filling
- 500 grams cream cheese (light, room temperature)
- 1¾ cup Greek yogurt (room temperature)
- ¼ cup sugar
- 3 large eggs (room temperature)
- 1 tsp alcohol-free vanilla extract
- 1 tsp lemon zest
- 2 tsp lemon juice
- ½ cup blueberries (or raspberries for serving)
Instructions
Preparation
- Line 18 cups from two 12-cup muffin tins with paper liners and preheat the oven to 350°F.
- In a blender or food processor, mince the oats, pecans, cinnamon, sugar, and salt until you have a fine crumb mixture. Add the melted butter, then process until fully combined.
- Transfer the mixture to a bowl and mix by hand until uniform. Evenly distribute about 1 tbsp of the crust mixture into each liner and press it firmly into the bottom.
- Bake the crusts for 10 minutes and let them cool completely.
Filling
- Blend together cream cheese, Greek yogurt, sugar, eggs, vanilla, lemon zest, and lemon juice in a blender until completely smooth.
- When the crusts are cooled, pour the filling into each cup, filling them almost to the top.
- Bake for 20-25 minutes, until some of the tops begin to crack, and the treats are no longer wobbly.
- Once baked, let them cool before refrigerating for a minimum of four hours or overnight.
Serving
- Carefully remove from the muffin tin, discard the liners, and enjoy with fresh berries.
Notes
Store cheesecake bites in an airtight container in the refrigerator for up to a week or in a freezer-safe container for up to three months. Allow them to thaw overnight in the fridge before serving again. Ensure all ingredients are at room temperature for best results.