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Cranberry swirl greek yogurt cheesecake bites

Cranberry swirl greek yogurt cheesecake bites

By Madison Coetzee
15’ Prep time
15’ Cook time
30’ Total time
215 Calories
12 Serving

Summary

Perfectly creamy, tangy, and sweet greek yogurt cheesecake bites are a welcome alternative to a full-size cheesecake. complete with a graham cracker crust, classic cheesecake texture, and beautiful cranberry swirl, these cheesecake bites are adorable and simple to make!
Madison Coetzee 0 Followers

Step by Step

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Step 1

Preheat the oven to 350ºF. Line a muffin tin with muffin liners. Generously spray the liners with nonstick cooking spray. Set aside.
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Step 2

Make the graham cracker crust. Place the graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
Step 3
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Step 3

Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
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Step 4

Bake the crusts for 5 minutes.
Step 5
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Step 5

While the crusts are baking, make the cheesecake filling. Rinse or wipe out the food processor. Place the softened cream cheese, Greek yogurt, honey, egg white, and vanilla extract into a high-speed food processor. Process on high until smooth and combined.
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Step 6

Once the crusts are done, remove from the oven. Spoon in about 1.5-2 tablespoons of the cheesecake mixture on top of the crust in each muffin cup.
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Step 7

Top the cheesecake mixture of each muffin cup with about 1 heaping teaspoon of cranberry sauce. Use a toothpick or knife to swirl the cheesecake mixture with the cranberry sauce.
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Step 8

Bake for 10-12 minutes, or until the cheesecakes are firm to touch.
Step 9
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Step 9

Let the cheesecakes cool for at least 15 minutes. Remove from the muffin tin, transfer to a plate or baking sheet, and refrigerate for at least 2 hours before serving.

Tips and Warnings

  • Storage: Store Greek yogurt cheesecake bites in an airtight container in the refrigerator for up to 5 days. 
  • Freezing Instructions: Let the cheesecake bites chill for 2 hours as instructed, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature prior to serving (about an hour) or overnight in the refrigerator.
  • Cranberry Sauce: If your cranberry sauce is cold, heat it up before spooning into the cheesecake cups. It’s easier to swirl the sauce with the cheesecake if the sauce is warm. Our lemon ginger cranberry sauce would work wonderfully in this recipe!

Ingredient

  • Large egg white
    Large egg white
    1
  • Cream cheese
    Cream cheese
    226.8 g
  • Vanilla extract
    Vanilla extract
    4.93 ml
  • Unsalted butter
    Unsalted butter
    59.15 ml
  • Graham crackers
    Graham crackers
    9
  • Honey
    Honey
    59.15 ml
  • Plain greek yogurt
    Plain greek yogurt
    118.29 ml
  • Cranberry sauce*
    Cranberry sauce*
    78.85 ml
  • Optional: lemon zest for garnish
    Optional: lemon zest for garnish
    1

Nutrition Facts

View nutrition facts
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