Mini Patriotic Cheesecakes

Name: Mini Patriotic Cheesecakes
Ingredients: 1 cup graham crackers, crushed; 3 tablespoons butter, melted; 1 (8-ounce) package Neufchatel cream cheese; 1 cup thick vanilla yogurt (Icelandic/Greek), plus 2 tablespoons thick vanilla 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

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12Made this recipe

Serves: 12

Prep Time: 20 minutes, plus 3 hours refrigeration

Cook Time: 35 minutes

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About Mini Patriotic Cheesecakes

Get ready to celebrate in style with these adorable mini patriotic cheesecakes! Bursting with creamy flavor and topped with vibrant red, white, and blue colors, these little treats are both eye-catching and irresistible. Each bite combines a rich cheesecake filling with a buttery graham cracker crust, offering a refreshing twist on classic flavors. These cheesecakes are easy to make and serve, ensuring everyone gets a personal-sized dessert that looks just as good as it tastes.

Ingredients

1 cup graham crackers, crushed

3 tablespoons butter, melted

1 (8-ounce) package Neufchatel cream cheese

1 cup thick vanilla yogurt (Icelandic/Greek), plus 2 tablespoons thick vanilla 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

Preparation

01Heat the oven to 350 degrees F.

02In a bowl, combine crackers and butter.

03Using a pre-lined muffin tin (or well-greased mini cheesecake pan with removable base), press 1 heaping teaspoon of mixture into bottom, creating a crust. Bake for 10 minutes or until golden brown.

04Reduce oven to 300 degrees F.

05In a mixer bowl, beat cream cheese, yogurt, and sugar on medium-high speed until well combined. Reduce mixer speed and blend in egg. Flavor with vanilla extract, lemon zest and juice. If mixture appears thin, add additional 1 to 2 tablespoons of yogurt.

06Fill muffin tins with cheesecake mixture and bake approximately 25 to 30 minutes, or until center is almost set and slightly jiggles.

07Refrigerate 3 hours to set before removing mini cheesecakes from muffin tins.

08In a blender, puree strawberries.

09On top of each cheesecake, spread strawberry puree. Garnish with fresh berries and whip cream.