If you’re not a yogurt fan, I’m sorry in advance.
I seem to be a yogurt-baking kick right now. And since everything is coming out wonderfully, I’m okay with it. Just be prepared for a few more yogurt recipes this week. And maybe next week, too.
Until last week, I had never made mini cheesecakes. Now that I have, I’m not sure why I waited this long!
They were incredibly easy to make, took less time to bake than a regular cheesecake, and, if a few cracked, I could just top those with cherries and leave the pretty ones to shine on their own.
Even if you’re not a big fan of yogurt by itself, you’ll be happy you used it in these mini cheesecakes. The tanginess from the cream cheese balances out the sweet yogurt, and the batter bakes perfectly on top of the buttery vanilla wafer.
Plus, when you open the oven door to get these cheesecakes out to cool, your kitchen will have the tiniest scent of raspberries and cream.
White Chocolate Raspberry. Cream Cheese. Vanilla Wafer. You can’t go wrong!
White Chocolate Raspberry Mini Cheesecakes
Makes 24 mini (if using a mini muffin tin) or 12 (if using a regular muffin tin)
- 24 vanilla wafers
- 1 8 oz. low fat cream cheese, softened to room temperature
- 1 6 oz. container Stonyfield White Chocolate Raspberry yogurt (I used the whole milk variety)
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- cherry pie filling for topping, optional
- Preheat oven to 350 degrees.
- In large bowl, beat the cream cheese and sugar until combined.
- Beat in the yogurt, egg, and vanilla.
- Place paper liners in mini muffin tin (you could also use a regular muffin tin, but the vanilla wafer will be a bit smaller than the liner – they will still bake up fine!)
- Put one vanilla wafer in the bottom of each liner.
- Pour 2-3 spoonfulls of batter over each vanilla wafer, filling the liner up about 2/3 of the way.
- Bake 12-15 minutes or until set.