Not too much of a story to tell here. This was my first attempt at a no-bake dessert and it actually turned out pretty well, so I thought I’d share it with all you wonderful people of the internet.
So first things first, this recipe makes roughly about 12 bite size cheesecakes. But then again, every time I bake, I find discrepancies between the supposed portions on the given recipes and my own portions. Potato, po-TA-to. If you make less than 12, oh well; if you make more than 12, the more the merrier, right?
Here goes the recipe.
For the crust:
- 1 C graham cracker crumbs (you can crush the crackers yourself or buy pre-crashed ones from the store)
- 1/4 C regular granulated sugar (or substitute for healthier alternatives – ex: 4-6 packets of Stevia would be ample)
- 1/4 C melted butter (unsalted/salted, doesn’t really matter
For the filling:
- 1 package of Philadelphia cream cheese (250g), room temperature
- 1 C plain Greek yogurt (I used Liberté, but any brand will do)
- 1 tsp vanilla extract
- 1/3 C honey
- 2 tbsp lemon juice
- a pinch of salt
- fresh or frozen blueberries
- mix together the crust ingredients until well combined
- using a spoon, firmly press the mixture into a muffin tin
- beat the cream cheese with a mixer until it has a creamy consistency
- add in all the other ingredients for the filling (except for the blueberries)
- fill the muffin tins half full with the filling
- place a few blueberries on top of each, and add another layer of the cream cheese mixture
- once you are all finished with that, cover the muffin trays with some plastic wrap and pop them in the freezer for at least 4 hours (overnight is better)
- take them out 10-20 minutes before serving
- add toppings as desired