Recipe of the Day

Ingredients

• 1 1/2 cups Graham Crackers (finely crushed)
• 6 tablespoons Unsalted Butter (melted, cooled slightly)
• 2 tablespoons Granulated Sugar (for crust sweetness)
• 0.25 teaspoon Pinch of Salt
• 8 ounces Cream Cheese (softened, room temperature)
• 1/2 cup Greek Yogurt (plain, full‑fat, room temperature)
• 1/4 cup Granulated Sugar (for filling sweetness)
• 1 teaspoon Vanilla Extract (pure)
• 1 teaspoon Lemon Zest (optional, freshly grated)
• 1/2 cup Whipped Cream (lightly sweetened)
• 1/2 cup Fresh Berries (e.g., strawberries, blueberries, halved)

Instructions

1. Prepare the Graham Crust

   Place graham crackers in a food processor and pulse until fine crumbs. Transfer to a bowl, add melted butter, 2 tbsp sugar, and a pinch of salt; stir until evenly moistened.

   Time: PT5M

2. Form the Crusts

   Divide the crumb mixture evenly among the 12 muffin cups, pressing firmly with the back of a spoon or the bottom of a measuring cup to create a compact base.

   Time: PT5M

3. Pre‑Bake the Crust (Optional)

   Place the muffin tin on a baking sheet and bake at 350°F for 5 minutes, just until the crust sets. Remove and let cool slightly.

   Time: PT5M

   Temperature: 350°F

4. Make the Filling

   In a mixing bowl, beat the softened cream cheese until smooth. Add Greek yogurt, 1/4 cup sugar, vanilla extract, and lemon zest; continue beating until the mixture is creamy and free of lumps.

   Time: PT7M

5. Fill the Crusts

   Spoon the cheesecake filling into each prepared crust, smoothing the tops with a spatula. Fill just below the rim.

   Time: PT5M

6. Bake the Cheesecakes

   Return the tin to the oven and bake at 350°F for 12‑15 minutes, until the edges are set but the center still has a slight wobble.

   Time: PT15M

   Temperature: 350°F

7. Cool and Chill

   Remove the tin from the oven and let the cheesecakes cool in the pan for 30 minutes, then transfer to a cooling rack and refrigerate for at least 1 hour.

   Time: PT1H30M

8. Add Toppings and Serve

   Before serving, top each mini cheesecake with a dollop of whipped cream and a few fresh berries.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

15g

Fat

8g

Fiber

0.5g