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Raspberry Lemon Swirl Greek Yogurt Cheesecake Bites

raspberry lemon swirl Greek yogurt cheesecake bites - featured image
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These cheesecake bites combine creamy Greek yogurt cheesecake with a tart lemon flavor and a vibrant raspberry swirl, all on a crunchy graham cracker crust. They’re a lighter, healthier dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar
  • Pinch of salt
  • 8 oz cream cheese, softened
  • 3/4 cup plain whole milk Greek yogurt
  • 1/3 cup granulated sugar
  • 1 large egg
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh or frozen raspberries
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon cornstarch

Instructions

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until the mixture resembles wet sand. Spoon about 1 tablespoon into each muffin cup and press down firmly. Bake for 5 minutes, then set aside to cool slightly.
  3. In a small saucepan, combine raspberries and honey or maple syrup. Cook over medium heat, mashing the berries, until they break down (about 2-3 minutes). Stir in cornstarch and cook another minute until thickened. Remove from heat and let cool.
  4. In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy (about 2 minutes). Add Greek yogurt, egg, vanilla, lemon zest, and lemon juice. Beat until just combined and creamy.
  5. Spoon cheesecake filling evenly onto the cooled crusts (about 2 tablespoons per cup). Drop 1/2 teaspoon of raspberry sauce on top of each and swirl gently with a toothpick or skewer.
  6. Bake for 17-20 minutes, or until centers are just set and barely jiggle. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Once completely cool, chill in the fridge for at least 2 hours (overnight is best).
  8. Peel off liners and serve chilled. Garnish with extra raspberries or lemon zest if desired.

Notes

For best results, use room temperature cream cheese, yogurt, and egg. Don’t overmix the filling to avoid cracks. Swirl the raspberry sauce gently for a pretty marbled effect. These bites can be made gluten-free with GF graham crackers and dairy-free with plant-based substitutes. Store in the fridge for up to 5 days or freeze for up to 1 month.

Nutrition

Keywords: cheesecake bites, Greek yogurt cheesecake, raspberry lemon dessert, healthy cheesecake, easy dessert, summer dessert, muffin tin cheesecake, light cheesecake, gluten-free option, kid-friendly dessert

Find it online: https://yumnode.com/raspberry-lemon-swirl-greek-yogurt-cheesecake-bites-easy-healthy-dessert-recipe/