Delightful Low-Calorie Lemon Yogurt Cheesecake Cups
Delightful Low-Calorie Lemon Yogurt Cheesecake Cups are individual portions of creamy, zesty dessert that are light and guilt-free. Made with Greek yogurt and fresh lemon, they offer a refreshing alternative to traditional cheesecake without sacrificing flavor.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 4 hrs 20 mins
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup Whole Wheat Graham Crackers (crushed)
2 tablespoons Melted Coconut Oil
2 cups Non-Fat Greek Yogurt (plain)
8 ounces Light Cream Cheese (softened)
2 tablespoons Fresh Lemon Zest
1/4 cup Fresh Lemon Juice
1/2 cup Erythritol or Stevia Blend (or to taste)
1 teaspoon Vanilla Extract
Pinch of Salt
Fresh Berries (for garnish)
Instructions
- Prepare your muffin tin by lining a 12-cup standard muffin tin with paper liners
- Crush whole wheat graham crackers finely and transfer them to a medium bowl
- Melt coconut oil and pour it over the graham cracker crumbs, mixing until all crumbs are moistened
- Distribute moistened graham cracker mixture evenly among the muffin cups and press firmly to form a crust
- Chill the crust in the refrigerator for 15-20 minutes
- In a large mixing bowl, beat together softened light cream cheese and low-calorie sweetener until smooth
- Add the lemon zest, lemon juice, vanilla extract, and a pinch of salt to the cream cheese mixture and mix well
- Gently fold in the non-fat Greek yogurt until just combined
- Spoon the filling evenly over each crust in the muffin ti
- Cover with plastic wrap and chill for at least 4 hours, preferably overnight
- Garnish with fresh berries before serving
Notes
Ensure the cream cheese is at room temperature for easy mixing.
Taste the filling before chilling to adjust sweetness as needed.
Fresh lemons provide the best flavor; avoid bottled juice if possible.