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Individual Greek Yogurt Cheesecakes

  • Prep 20 min
  • Total 55 min
  • Ingredients 9
  • Servings 8

Ingredients

3/4
cup graham cracker crumbs
2
tablespoons sugar
3
tablespoons butter, melted
1
package (8 oz) cream cheese, softened
1
cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
2/3
cup sugar
1/2
teaspoon vanilla
2
eggs
8
strawberries, stemmed and sliced
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
9g
44%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
190mg
8%
Potassium
85mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
25g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Make sure the cream cheese is softened before beating. This makes it easier to blend with the other ingredients.

No-hassle individual cheesecakes! With Yoplait® Greek yogurt, these cheesecakes are very easy to make and a delightful success for any special occasion.

Use any desired fruit or topping for serving these delicious cheesecakes.

If you have a 13x9-inch pan, place cheesecakes in it before baking. Pour hot water in the pan (filling pan less than halfway), and continue as directed on step 3.

Directions

  • 1 Heat oven to 325ºF. Spray 8 (6-oz) glass ovenproof custard cups with cooking spray. In small bowl, mix cracker crumbs, 2 tablespoons sugar and the butter. Distribute evenly among cups (about 2 tablespoons in each). Press with back of spoon. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • 2 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in yogurt, 2/3 cup sugar and the vanilla. Beat in eggs, one at a time, just until blended. Pour about 1/3 cup on top of crust in each custard cup. Place custard cups on cookie sheet.
  • 3 Bake 30 to 35 minutes or until edges are set.
  • 4 Turn oven off; open oven door at least 4 inches. Leave cheesecakes in oven 10 minutes longer. Remove from oven; place on cooling rack. Cool 30 minutes to 1 hour before serving.
  • 5 Top each with a sliced strawberry or any other fruit. Store cheesecakes covered in refrigerator.

No-hassle individual cheesecakes! With Yoplait® Greek yogurt, these cheesecakes are very easy to make and a delightful success for any special occasion.

Rate and Comment

No-hassle individual cheesecakes! With Yoplait® Greek yogurt, these cheesecakes are very easy to make and a delightful success for any special occasion.