No-bake cheesecake bites are both lightened up and elevated with Ellenos Vanilla Bean yogurt. Featuring a buttery graham cracker crust and a thick and creamy cheesecake filling, these cheesecake bites are cause for a celebration all on their own.
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 3 tablespoons brown sugar
- 1 pinch salt
- 16 ounces cream cheese (room temperature)
- 1 cup Ellenos Vanilla Bean yogurt
- ½ cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
Equipment:
- 12-cup muffin pan
- Large mixing bowl or Stand Mixer
| YIELD | PREP TIME | COOK TIME | TOTAL TIME |
| 18 Mini-Cheesecakes | 30 minutes | N/A | 1 hour 30 minutes
(includes chill time) |
Instructions
- Prepare crust: Combine graham cracker crumbs, melted butter, brown sugar, and salt together in a medium mixing bowl. Mix until well combined.
- Prepare cupcake wrappers: Fill 2 12-cup muffin tins with 18 cupcake wrappers. Distribute approximately 2 tablespoons of crumb mixture amongst cupcake wrappers evenly. Press down, using the back of a 1/4-cup measuring cup or the back of a spoon. Freeze for at least 10 minutes.
- Prepare cheesecake filling: In a standing mixer or a medium mixing bowl with a handheld mixer, beat cream cheese until smooth. Scrape bowl and add Ellenos yogurt. Mix at medium speed until mixture is thick and creamy, about 3-5 minutes. Scrape bowl and add sugar, lemon juice, and vanilla extract. Mix at medium speed until fully incorporated, another 2 minutes.
- Fill cupcake wrappers: Remove the crusts from the freezer and dollop the cheesecake filling on top. An ice cream scoop or a piping bag is the easiest and cleanest method; alternatively, fill using a spoon.
- Chill before serving: Cover trays with plastic wrap and place in freezer for at least 1 hour before serving. Place a slice of strawberry on top of each prior to serving and be sure to keep refrigerated. Leftovers can be kept covered in the freezer for up to 2 days.
