Description
Cute mini cheesecakes perfect for summer. Creamy filling and crunchy walnut crust!
Ingredients
Units
- 1 1/2 cups (355 ml) Ground Walnuts
- 4 tbsp Melted Butter
- 2-3 tbsp Sugar or honey
- 8 oz (227 g) Reduced Fat Cream Cheese
- 1 Egg
- 2 tbsp Greek Yoghurt
- 1 tsp Vanilla Extract
- 1/4 cup (60 ml) Sugar
- Fresh Sliced Strawberries
Instructions
- Preheat the oven to 350°F (177°C).
- In a food processor, pulse walnuts until crumbly.
- Add butter and sugar; pulse again.
- Line a mini muffin pan with muffin liners.
- Evenly divide the mixture among the liners and press with your fingers.
- In a bowl, beat softened cream cheese and egg with an electric mixer until creamy.
- Gradually add sugar and beat until smooth.
- Add Greek yogurt and vanilla; beat until combined.
- Pour 1-2 tablespoons of the cream cheese mixture into each prepared muffin cup.
- Bake until the cheesecakes are puffed and set in the center, about 17-20 minutes.
- Transfer the pan to a wire rack; let cool in the pan, then transfer to a tray and cool completely.
- Refrigerate for a few hours or overnight.
- Garnish with sliced strawberries and serve.
Notes
- To prevent cracking, ensure the cream cheese is softened to room temperature before mixing.
- For a richer flavor, use full-fat cream cheese and increase the sugar to 1/3 cup.
- These cheesecakes can be frozen for up to a month; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 30