Mini “4th of July” Cheesecakes
LaChell Miller, MS, RD, CC Follow her @DairyDietitian
Yield: 12 Servings
Bring these sweet dairy treats to your “4th of July” backyard BBQ
1 cup crushed graham crackers
3 tablespoons melted butter
1 (8-ounce) package Neufchatel cream cheese
1 cup non-fat thick vanilla Icelandic/Greek yogurt (try Siggis Yogurt)
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 lemon, zest and juiced
1/4 cup strawberries
Garnish: Mixed berries and whip cream
Graham Cracker Crust:
- Preheat oven to 350 F.
- In a bowl, combine crackers and butter. Using a pre-lined muffin tin*, press 1 heaping tablespoon of mixture into bottom, creating a crust. Bake for 10 minutes or until golden brown.
Note: May also use well-greased mini cheesecake pan with removable base
- Reduce oven to 300 F.
- In a mixer, beat cream cheese, yogurt, and sugar on medium-high speed until well combined. Reduce mixer speed and Incorporate egg. Flavor with vanilla extract, lemon zest and juice. If mixture appears thin, add additional 1- 2 tablespoons of yogurt.
- Fill muffin tins with cheesecake mixture and bake for 25 – 30 minutes, or until center is almost set and slightly jiggles. Refrigerate 3 hours to set before removing mini cheesecakes from muffin tin.
Toppings: In a blender, puree strawberries and spread on top of each cheesecake. Garnish with fresh berries and whipped cream. Enjoy