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Greek Yogurt Berry Cheesecake Cups

These Small Batch Greek Yogurt Berry Cheesecake Cups are creamy, bright, and easy to make, perfect for a weeknight dessert with no fuss.
Prep Time15 minutes
Cook Time23 minutes
Total Time2 hours 18 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: berry dessert, cheesecake, easy recipe, Greek yogurt, small batch
Servings: 8 servings
Calories: 170kcal

Ingredients

For the crust

  • 1 cup Graham cracker crumbs or digestive biscuits classic buttery base
  • 4 tablespoons Unsalted butter, melted just enough to hold the crust together
  • 1 pinch Salt brings the flavors forward

For the filling

  • 8 ounces Cream cheese, softened full-fat for the best texture
  • 1/2 cup Plain Greek yogurt adds tang and keeps the filling silky
  • 1/3 cup Granulated sugar sweetens without overwhelming
  • 1 large Egg binds and gives that custardy bite
  • 1 teaspoon Vanilla extract adds warmth and bakery vibes
  • 1 tablespoon Fresh lemon zest adds brightness
  • 1 tablespoon Fresh lemon juice adds brightness

For the topping

  • 1 cup Mixed berries blueberries, raspberries, or strawberries on top
  • Warm jam for brushing on top for shine

Instructions

Preparation

  • Preheat the oven to 325°F (160°C). Line 8 to 10 muffin wells with parchment liners and lightly spritz the liners.
  • Set the cream cheese and yogurt on the counter to soften.

Make the Buttery Crust

  • Stir graham cracker crumbs with melted butter and a pinch of salt until it resembles damp sand.
  • Scoop about a tablespoon into each liner and press firmly to form a crust.
  • Bake the crusts for 5 minutes and cool while making the filling.

Mix the Filling

  • In a bowl, beat softened cream cheese with sugar until smooth and fluffy, about 1 minute.
  • Mix in the Greek yogurt, vanilla, lemon zest, and juice.
  • Add the egg and beat until just incorporated.

Bake and Cool

  • Divide the filling among the crusts, filling each about three-quarters full.
  • Bake at 325°F for 15 to 18 minutes until the edges are set and the centers are slightly wobbly.
  • Turn off the oven, crack the door, and let them sit for 5 minutes before transferring to a cooling rack.
  • Let cool to room temperature.

Chill and Top

  • Refrigerate for at least 2 hours or up to overnight.
  • Top with fresh berries and warm jam or compote right before serving.

Notes

Store covered in the fridge for up to 4 days, or freeze for up to 2 months. Thaw in the fridge before adding toppings.