The Kitchen · Something Sweet
Creamy Greek Yogurt Cheesecake Cups
From The Kitchen · a make-ahead treat
Creamy, almost custardy cheesecake, made mostly from Greek yogurt.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 2 cups full-fat plain Greek yogurt
- 2 large eggs
- ¼ cup honey
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- Tiny pinch of salt
Method
- Heat the oven to 325°F and lightly grease six 4-ounce ramekins. Set them on a baking sheet.
- Whisk the Greek yogurt, eggs, honey, cornstarch, vanilla and salt until completely smooth.
- Divide the batter among the ramekins, filling each about three-quarters full. Bake 20 to 25 minutes, until the edges are set but the centers still have that cheesecake jiggle.
- Let them cool, then refrigerate for at least 3 hours.
Serve with fresh berries and a tiny drizzle of honey, right in the ramekin.
Honey-free? Use ¼ cup pure maple syrup instead, and drizzle maple rather than honey to serve.
Make ahead. Make them the night before if you can. The texture gets even better when they’re thoroughly chilled.
Coach's Note
Don’t add more cornstarch. Some of the viral versions use a lot more, but then we’re heading toward yogurt cake. We want creamy, almost custardy cheesecake.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina