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Eggless cheesecake
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Servings:
12 servings
Author:
Chef Abbie Gellman RD
Prep Time:
20 minutes
Refrigerator set time:
3 hours
Total Time:
3 hours, 20 minutes
Course:
Dessert
Keywords:
cheesecake
mini cheesecake
No bake cheesecake
eggless cheesecake
🧂 Ingredients
6-8
full sheets graham crackers
2 tablespoons
maple sugar
4 tablespoons
unsalted butter
melted
½ cup
heavy cream
8 ounces
cream cheese
room temperature
2 tablespoons
sugar
1 tablespoon
plain yogurt
1 teaspoon
lemon or lime zest
1 teaspoon
lemon or lime juice
½ teaspoon
vanilla extract
Optional toppings: fresh fruit
fruit jam or sauce, lemon curd, chocolate shavings
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Instructions
1
Line a muffin tin with 12 muffin liners.
2
In a food processor, add graham crackers and pulse to make into fine crumbs.
3
In a bowl, add graham cracker crumbs, sugar, and butter. Mix together well into
a consistency of wet sand. Spoon 1 ½ tablespoons of mixture into each liner and
pack down tightly.
4
Optional: bake crust in the oven at 350 degrees Fahrenheit for 5 minutes to set
crust and make less crumbly when eating.
5
In a stand mixer bowl or bowl with hand mixer, whip the heavy cream on
medium-high speed until it forms stiff peaks, approximately 2 to 3 minutes.
Scrape into another bowl and set aside.
6
Add cream cheese and sugar to the stand mixer bowl and beat on medium speed till
smooth, approximately 2 to 3 minutes. Add yogurt, zest, juice, and vanilla and
beat on medium-high speed for 1 minute.
7
Fold the whipped cream into the cream cheese mixture, being careful not to
deflate the cream.
8
Spoon the filling into the liners on top of the crusts, approximately 2
tablespoons per crust. Smooth out the top.
9
Cover the muffin tin with plastic wrap or foil and refrigerate at least 3 hours.
10
When ready to serve, eat as is or add optional toppings.
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