Healthier Key Lime Cheesecakes with Greek Yogurt! These single-serve cheesecake cups are perfect for parties. Simple ingredients!
I just realized this was my first time making cheesecake… AND a dessert with limes… WEIRD. Well, maybe not that weird but I do love a good cheesecake and I am surprised it’s basically taken me all of my adult life to make one.
Drew was in the middle of painting the kitchen cabinet doors (yes, we’re STILL painting them…) when I asked if he wanted to try one of these key lime cheesecakes. He ate the whole thing in one bite.
Me: So do you like them? You have to tell me what you think.
Drew: Well yeah, every girl likes cheesecake.
I think he was just trying to appease me. Sometimes he says these things and I really wish I had a recorder going at all times. Any other food bloggers out there with SO’s like this?
After I finished the photos I offered him another one… and he proceeded to eat the entire thing – lime wedge and all. Not on purpose. But I did catch him on my IG stories in the act and it was pretty freaking funny.
So how do you feel about key lime cheesecake? I hope you say “YES, PLEASE.”
Cheesecake in general is such a classic dessert and I don’t know why anyone would truly dislike it… Unless of course you’re lactose-intolerant or eat primarily vegan, which would be an acceptable reason.
I probably avoided sharing cheesecake on the blog for so long because it isn’t considered the “cleanest” dessert. Whatever that means. But when I started Fit Mitten Kitchen I was boxing myself into this little confined space of “clean eating”, even though I very much enjoyed a variety of foods myself and preached “balance”. Now this blog is a reflection of what I enjoy making for you all but myself as well. No more boxes – just well-balanced eating and indulging 😀
But these key lime cheesecakes!
Ohhh they are GOOD you guys. I kind of didn’t realize just how simple it is to make cheesecake.
what you need
You start with the crust by processing graham crackers with butter, then transfer evenly into lined muffin tins. While the crust are pre-baking you prepare the filling by beating together the cream cheese, greek yogurt, sugar, eggs and lime juice plus the zest.
Then you just pour the filling into the muffin tin liners and bake. THAT IS IT.
These key lime cheesecakes are a lightened up dessert that friends and family will love. The lime flavor is subtle but not overpowering. If you really wanted, you could always sub lemon or orange if lime isn’t your thing 🙂
Either way, I am really happy with how these turned out! Definitely had to practice a little self-control here to keep myself from eating more than
- 1¼ cup graham cracker crumbs (about 8-10 crackers)
- 3 TBS butter or ghee
- 8oz cream cheese, softened (low fat or regular)
- ⅔ cup plain Greek yogurt (0%, 2% of whole milk all work)
- ¼ cup sugar
- 1 large egg
- 1 egg white
- Juice of 3 small limes, about 3TBS
- Zest of 2 small limes
- Preheat oven to 300F. Line 12 muffin tins with foil liners. Lightly spray with grease. Set aside.
- In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs, then pulse together with butter until combined.
- Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten.
- Bake graham cracker crust for 8-10 minutes. Set aside to cool for 10 minutes while you make the filling.
- In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, juice of limes and zest. Beat until just combined.
- Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 12-15 minutes, until the middle is set.
- Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving.
-These Key Lime Cheesecakes could be made a day in advance as well, chilling the cheesecake cups overnight.
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