The 4th of July is almost here! Can you believe June is almost over? That half of 2014 is over!?
Today I’ve got some little bite-sized cheesecakes for you, and a fun Chobani giveaway! That makes up for time flying by ridiculously fast, right?
Back in April I made this Funfetti Cheesecake, and it’s one of my favorite things I’ve ever made! While I was mixing up that cheesecake filling, I noticed I had some Greek yogurt in the fridge. People are adding Greek yogurt to everything these days, so I thought, “Why not!”
Creamiest cheesecake ever.
I was really surprised! I know people have been using yogurt in cakes and things to make them moist, but I didn’t realize it would make a noticeable different in the texture of cheesecake.
So obviously, I will always be putting Greek yogurt in my cheesecakes from now on.
I really wanted to title these bite-sized cheesecakes, but after putting a tiny mountain of whipped cream on top, it’s actually kind of difficult to do that without getting whipped cream all over your face. Trust me. I tried several times. ;)
So they’re more like two-bite cheesecakes. But I decided to make these in a mini muffin pan for a couple of reasons. 1) They’re tiny! 2) I think people are more likely to eat mini-sized sweets.
All the baked goods you see on this blog are usually given away or taken to work, whether they’re taken to my office or sent to work with my parents. And sometimes, I think people don’t want a whole cupcake, or a whole slice of cake. They just want a little taste or a bite. I just have a ridiculous sweet tooth, so that didn’t occur to me for awhile.
Plus I think lighter, smaller desserts are better in the summer anyway. So these would be great for your 4th of July festivities.
I wanted to get a really good shot of the inside of these cheesecakes, but with all the whipped cream it just wasn’t happening. But that’s okay, they’re still tasty.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 8oz package of cream cheese, softened
- 1/4 cup butter, room temperature
- 1 6oz container or vanilla Greek Yogurt
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tbsp all purpose flour
- 1 - 1 1/2 tsp of red and blue food coloring
- 1 cup whipping cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
- sprinkles for garnish
- To make the crust, combine the melted butter and graham crackers in a bowl and mix until evenly coated. Spray a mini muffin pan with non-stick spray, then add about a teaspoons of the graham cracker mixture to each cup. Use your fingers, or the bottom of a shot glass, to flatten the crust.
- Preheat oven to 350 degrees.
- Combine cream cheese and butter, and beat on medium high speed with an electric hand-held mixer or stand mixer.
- Add the Greek yogurt and mix well, making sure there are no lumps.
- Next, add the vanilla extract and sugar. Mix until combined.
- Add the eggs and mix just until combined. Seriously, just until barely combined. Don't over mix!
- Then add the flour and again, mix until JUST combined.
- Divide the cheesecake filling into three bowls, and add red coloring to one and blue food coloring to another. Leave the third bowl white. **Also, when stirring in the food coloring, try not to mix more than you have to. It's just really important.
- Spoon a thin layer of red cheesecake filling into all of the cups in the muffin pan. Repeat with white, and then blue.
- Bake for about 30 minutes, or until the centers are still slightly giggly, and the edges are done.
- Remove from the oven and run a knife around the edges of the cheesecakes. Let them cool completely before topping with whipped cream.
- Combine whipping cream, vanilla extract, and powdered sugar in a bowl or the bowl of a stand mixer. Beat on medium high speed just until stiff peak form.
- Transfer the whipped cream to a piping bag and pipe onto each cheesecake.
- Top with sprinkles and enjoy!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
And now for the giveaway! Not only is Greek yogurt a magical ingredient in cheesecake, it can be used to make many delicious things. Well, first of all, you can straight up eat it for breakfast. I’ve been making a lot of smoothies recently, and I love using all the different Chobani flavors to switch things up. It’s also great in popsicles, cakes, muffins, and I could go on all day. See for yourself and check out these other lovely ladies who are part of the giveaway as well!
Greek Yogurt Stuffed French Toast by Amy of Club Narwhal
Strawberry Pretzel Popsicles by Allie of Baking a Moment
Strawberry, Lavender, and Honey Frozen Yogurt by Zainab of Blahnik Baker
Greek Yogurt Lemon Poppyseed Muffins by Jessica of Jessiker Bakes
Red, White, & Blue Smoothies by Cate of Chez CateyLou
Patriotic Fruit Tart with Greek Yogurt Pastry Cream by Meriem of Culinary Couture
Browned Butter Pancakes with Blueberry Compote by URBAN BAKES
Enter in the form below to win an assorted case of Chobani yogurt cups! Get your Greek yogurt on! Make some cheesecakes!