Mini Honey Cheesecakes
Indulge in the creamy, dreamy perfection of Mini Honey Cheesecakes—individual-sized delights that combine a luscious honey-sweetened filling with a buttery graham cracker crust. Perfectly portioned for any occasion, these elegant treats are made with rich cream cheese, a hint of vanilla, and a touch of tangy Greek yogurt for a smooth and velvety texture. Drizzled with golden honey just before serving, each bite offers a harmonious balance of sweetness and richness. Ready in just 45 minutes of hands-on time and chilled to perfection, these mini cheesecakes are ideal for dessert tables, parties, or a special indulgence at home. Simple yet stunning, they deliver big flavor in every little bite!
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Recipe Information
Ingredients
- 10 sheets Graham crackers
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.5 cup Greek yogurt
- 0.25 teaspoon Salt
- optional Extra honey for drizzling
Instructions
Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
In a food processor, blend the graham crackers until fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Transfer the graham cracker crumbs to a bowl, add the melted butter and granulated sugar, and mix until evenly coated.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup and press firmly to form a crust. Use the bottom of a glass or spoon to compact the crust. Set aside.
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the honey, vanilla extract, and salt to the cream cheese mixture, and beat until combined.
Beat in one egg at a time, mixing just until incorporated after each addition. Avoid overmixing.
Fold in the Greek yogurt gently with a spatula until smooth and uniform.
Divide the cream cheese mixture evenly among the prepared muffin cups, pouring it over the graham cracker crusts until nearly full.
Bake in the preheated oven for 20-25 minutes, or until the centers are just set and slightly jiggly.
Remove from the oven and allow the cheesecakes to cool in the pan for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours or until fully set.
Before serving, drizzle a small amount of honey over the top of each cheesecake for added sweetness and shine. Enjoy!
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.6 g | 344% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 219.7 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 650 mg | 50% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
