Small Batch Greek Yogurt Berry Cheesecake Cups

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Small Batch Greek Yogurt Cheesecake Cups topped with fresh berries

Small Batch Greek Yogurt Berry Cheesecake Cups are a delightful treat that combines the creaminess of cheesecake with the refreshing taste of berries. These little cups are perfect for a sweet ending to your meal or a lovely afternoon snack. With a simple, streamlined recipe and just the right portion sizes, you’ll find them a joy to make and even more pleasurable to eat!

What Goes into This Cheesecake Cups

Here’s what you’ll need to whip up these delicious Small Batch Greek Yogurt Berry Cheesecake Cups:

  • 1 cup Graham cracker crumbs or digestive biscuits (about 150g)
  • 4 tablespoons Unsalted butter, melted (approximately 60ml)
  • 1 pinch Salt
  • 8 ounces Cream cheese, softened (225g)
  • 1/2 cup Plain Greek yogurt (120ml)
  • 1/3 cup Granulated sugar (about 70g)
  • 1 large Egg
  • 1 teaspoon Vanilla extract (5ml)
  • 1 tablespoon Fresh lemon zest
  • 1 tablespoon Fresh lemon juice
  • 1 cup Mixed berries (blueberries, raspberries, or strawberries) (about 150g)
  • Warm jam for brushing on top (optional)

Step-by-Step Cheesecake Cups Recipe

Making these delicious cheesecake cups is quite simple! Follow the steps below for a perfect result.

  1. Preheat your oven to 325°F (160°C) and line 8 to 10 muffin wells with parchment liners.
  2. In a mixing bowl, stir the graham cracker crumbs with the melted butter and a pinch of salt until it resembles damp sand. Press this mixture firmly into the bottom of each liner. Bake for 5 minutes, then cool while you prepare the filling.
  3. In another bowl, beat the softened cream cheese with the sugar until smooth. Add the Greek yogurt, vanilla extract, lemon zest, and lemon juice. Mix until well combined, then add the egg and beat gently until just incorporated.
  4. Divide the cheesecake filling among the pre-baked crusts and bake for 15-18 minutes, or until set around the edges. Once done, turn off the oven, crack the door, and let them sit for 5 minutes before allowing to cool completely.
  5. Chill your cheesecake cups for at least 2 hours or overnight. Just before serving, top with fresh berries and a brushing of warm jam or compote for added sweetness.

The Best Way to Serve It

These cheesecake cups make for an elegant dessert, yet they’re simple enough for everyday enjoyment. Serve them in the muffin liners for a casual look, or remove them for a more sophisticated presentation. Top with a sprinkle of icing sugar or a dollop of whipped cream for added flair. Pair them with a cup of tea or coffee for a lovely afternoon treat, or serve alongside a scoop of vanilla ice cream for a little indulgence.

Helpful Tricks for Cheesecake Cups

  • If you want to switch things up, consider using flavoured Greek yogurt, like vanilla or berry, to enhance the taste.
  • For added texture, mix some crushed nuts into the crust or sprinkle them on top with the berries.
  • If you fancy a little tartness, add a few teaspoons of sour cream to the filling mixture for an extra creamy layer.

Cheesecake Cups: Frequently Asked Questions

Can I use non-dairy alternatives?
Yes! You can substitute the cream cheese with a non-dairy cream cheese alternative and use a plant-based yogurt for a dairy-free version.

How long do these keep?
Once chilled, Small Batch Greek Yogurt Berry Cheesecake Cups can be stored in the fridge for about 3 days.

Can I freeze these cups?
Yes, they freeze well. Just make sure to wrap them tightly, and they can be enjoyed even after a few weeks!

Small Batch Greek Yogurt Berry Cheesecake Cups are not only easy to make but also pack a punch of flavour and richness. I encourage you to give this recipe a try – you won’t be disappointed! Enjoy your delicious creation!