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Lemon Greek Yogurt Mini Cheesecakes ~ Delightful mini-cheesecakes made healthy with Greek yogurt. #Glutenfree treats from Sumptuous Spoonfuls

Lemon Greek Yogurt Mini-Cheesecakes {Gluten Free}

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini-cheesecakes 1x

Ingredients

Scale
  • 12 gluten free sugar cookies (recipe here … or substitute low-fat Nilla wafers or other sugar cookies)
  • 8 oz Greek Yogurt cream cheese, softened (or light cream cheese)
  • 1/4 cup sugar
  • 1 teaspoon real vanilla extract
  • 1 egg, beaten
  • Juice of 1 lemon (about 3 Tablespoons)
  • 1 Tablespoon lemon zest
  • 1 Tablespoon GF tapioca flour (or regular all purpose flour)
  • 6 oz fat-free plain (or lemon) Greek yogurt
  • 20 drops liquid lemon NuStevia (optional)

For the luscious lemon topping:

  • Juice of 1 lemon (about 3 Tablespoons)
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon lemon zest

Instructions

  1. Preheat the oven to 350 F. Line a 12-spot cupcake pan with cupcake liners. (I used my reusable nonstick silicon liners.) Set a cookie at the bottom of each cup for the “crust”.
  2. In a medium mixing bowl, mix together the cream cheese, sugar and vanilla until creamy. Mix in the egg, lemon juice and flour, then gently fold in the yogurt.Stir in the stevia drops for a little extra sweet lemony taste if you like. Divide the cheesecake mixture amongst the cups.
  3. Bake at 350 F. for 20 – 25 minutes or until the cheesecakes are almost set in the middle.
  4. While the cheesecakes are baking, make the sauce. In a small saucepan, mix the lemon juice and water. Pour out about 3 Tablespoons of this mixture into a small cup or bowl and stir in the cornstarch until it’s dissolved. Set aside.
  5. Add the sugar to the liquid in the saucepan and heat over medium heat. Stir and cook until the sugar is dissolved. Add the lemon zest and then stir in the cornstarch, 1 Tablespoon at a time. Stir and cook until the liquid is thickened. This should happen rather quickly, so be careful to remove from heat as soon as it’s thickened.
  6. Remove the cheesecakes from the oven and let cool in the fridge. Divide the sauce amongst the mini cheesecakes and use the back of the spoon to coat. Garnish with a bit more lemon zest and lemon wedges if you like.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

  • Serving Size: 1 mini cheesecake

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Find it online: https://www.sumptuousspoonfuls.com/lemon-greek-yogurt-mini-cheesecakes-gf/