Creamy Greek Yogurt Lime Treats (Print Version)
# Ingredients:
→ Crust
01 -
3/4 cup graham cracker crumbs (about 8 crackers)
02 -
3 tablespoons butter or ghee, melted
→ Filling
03 -
8 oz cream cheese, softened (low fat or regular)
04 -
2/3 cup plain Greek yogurt (2% or whole milk recommended)
05 -
1/4 cup sugar
06 -
1 large egg
07 -
1 egg white
08 -
Juice of 3 small limes (about 3 tablespoons)
09 -
Zest of 2 small limes
# Instructions:
01 -
Preheat your oven to 325°F. Line a 12-cup muffin tin with foil liners and lightly spray with cooking spray.
02 -
In a small food processor, blend graham crackers into fine crumbs, then pulse together with melted butter until well combined. Divide this mixture evenly among the 12 liners, pressing down firmly with the back of a tablespoon. Bake for 8-10 minutes, then set aside to cool for 10 minutes.
03 -
In a medium bowl using an electric mixer, beat the softened cream cheese until it's light and fluffy. Add the Greek yogurt and sugar, beating again until smooth. Mix in the egg, egg white, lime juice and zest, beating just until combined.
04 -
Pour the cheesecake batter evenly into the liners with the baked crusts. Bake for 15-20 minutes at 325°F, until the edges are set and the middle only slightly jiggles when you move the pan. Golden edges are a sign they're done!
05 -
Remove from the oven and let the pan cool to room temperature. Then place in the refrigerator to chill for at least 2 hours before serving.
# Notes:
01 -
These can be made a day in advance and chilled overnight.
02 -
For a time-saving option, you can use a 5.3 ounce container of key lime Greek yogurt instead of plain yogurt.
03 -
For a higher cheesecake-to-crust ratio, make 9 larger servings instead of 12 using 2/3 cup graham cracker crumbs and 2 1/2 tablespoons butter.