Key Lime Greek Yogurt Cheesecakes

• Produce

  • 2 tbsp Key lime, zest
  • 1 tbsp Key lime, juice

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 5 tbsp Sugar
  • 1 tsp Vanilla

• Snacks

  • 1/2 cup Graham cracker crumbs

• Dairy

  • 2 tbsp Butter
  • 1 cup Greek yogurt
  • 4 oz Light cream cheese

• Other

  • (optional green food coloring

Found on sweetpeasandsaffron.com

Description

Ingredients

• ½ cup graham cracker crumbs {56g}
• 1 tbsp sugar
• 2 tbsp butter, melted {28g}
• 4 oz light cream cheese, softened
• 1 cup greek yogurt
• ¼ cup sugar
• 1 egg
• 2 tablespoons key lime zest (4 key limes)
• 1 tablespoon key lime juice (2 key limes)
• 1 teaspoon vanilla
• (optional) green food coloring

Directions

• Pre-heat oven to 350°F.
• Line a standard-sized muffin pan with 9 muffin papers.
• Melt the butter, and stir in the sugar and graham cracker crumbs. Divide evenly amongst the 9 muffin papers, pressing gently into the bottoms using your fingers or a spoon.
• In a large bowl, use a hand-held mixer to beat the cream cheese until smooth.
• Add the Greek yogurt, sugar, egg, key lime zest and juice, and vanilla. Beat for a few minutes until completely incorporated.
• *Optional* Add one drop of green food coloring and blend until color is even.
• Spoon about 1.5-2 tablespoons of filling over the muffin papers, or until all the batter is used.
• Bake in the oven for 25 or so minutes, until centers are set (they may have a very slight jiggle still).
• Allow to cool completely, then place in the fridge and chill.

Nutrition