Featured Recipe Greek Yogurt Small Cheesecakes


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Greek Yogurt Cheesecake | Akis Petretzikis

Video taken from the channel: Akis Petretzikis

1 1/3 cup plain Greek yogurt. 1/2 cup (4oz.) reduced fat cream cheese. 1/3 cup honey. 2 eggs. 2 tsp. vanilla extract. Topping Ingredients: Blueberries.

Strawberries. Shredded coconut. Other ideas: graham cracker crumbs, other fresh fruit, chocolate, caramel, cookies, nuts) Directions: 1. Preheat oven to 350F. Lightly grease your small ramekins or bowls. 2. Combine cheesecake. These Greek yogurt cheesecakes start with a simple graham cracker crust.

The crust is pressed into cupcake liners and a 5 ingredient. You’ll LOVE this recipe because: The rich chocolate cheesecake has a light, but ultra-creamy texture, thanks to the addition of Greek yogurt.This also brightens up the typical sweetness of cheesecake, making it a great summery dessert option. It’s naturally sweetened with maple syrup – just enough without going overboard on added sugars!; The base is just 2. Sweet, tangy, and delicious. Add Sola yogurt to these mini cheesecakes to make them irresistible.

How to make No-bake Mini Healthier cheesecakes Make the crust: To make the crust I used graham cracker but if you want a healthier crust you can use any nut you like. See the recipe card for detail. Prepare the filling: In a large size mixing bowl beat the cream cheese until smooth and creamy. Add sweetened condensed milk and Greek yogurt. Add the Greek yogurt, sweetener, egg, and vanilla.

Beat until completely smooth. Divide the filling evenly between the muffin liners. Then bake in the oven. Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese.

Once they are partly combined, add the 3/4 cup sugar and blend until perfectly smooth and blended. Scrape down the bowl then add the. Ingredients.

1 1/2 cups Greek yogurt, vegan if desired. 1/2 cup cream cheese, or soft or firm tofu. 1/4 tsp salt, just over level.

1 1/2 tsp pure vanilla extract. 1/2 tbsp lemon juice. 1/2 cup pure maple syrup or agave (or 2/3 cup sugar or xylitol) 1 tbsp cornstarch or arrowroot. Yogurt: I use thick Greek yogurt (vanilla or honey-vanilla flavored).

If you use non-Greek yogurt, the cheesecake mixture might be a bit thinner so experiment accordingly. If you have homemade yogurt, that could work as well the thicker the better (if your yogurt is plain, consider adding a bit of honey or agave nectar or sugar to sweeten it up just slightly). 2 cups of greek yogurt + cheese cake pudding mix.

For toppings use defrosted fruit. 2 cups of greek yogurt + sugar-free chocolate pudding mix. Toppings sugar-free caramel sauce or 2 tablespoons of melted PB2 on top.

2 cups of greek yogurt + sugar-free white chocolate pudding mix + raspberries.

List of related literature:

With just ten minutes of hands-on time required, there’s no excuse not to make this yogurt.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

While we’re huge fans of Greek yogurt, it’s a bit too tart for this recipe.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

We especially like this granola served with our homemade Greek-style Yogurt (recipe follows).

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Put the Basic Yogurt Cheese, 2 tablespoons of the nutritional yeast, and the lemon juice and salt in a medium bowl.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

Cherry Vanilla Yogurt Bowl: Mash 1/4 cup frozen defrosted unsweetened cherries along with 1/2 teaspoon vanilla extract into 1 cup plain Greek yogurt.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Greek yogurt, which is thicker and creamier than American-style yogurt and has a mild, slightly tangy flavor, is an ideal companion for fruit and so was perfect for our fresher recipe.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Would Dannon have obtained the same share with a new flavor of yogurt!

“Lateral Marketing: New Techniques for Finding Breakthrough Ideas” by Philip Kotler, Fernando Trías De Bes
from Lateral Marketing: New Techniques for Finding Breakthrough Ideas
by Philip Kotler, Fernando Trías De Bes
Wiley, 2003

-Blender blend filling until very smooth: 1 cup Low Fat COTTAGE CHEESE, 1 EGG, 2 cups Low Fat VANILLA YOGURT, 2 EGG WHITES, 1/2 cup FRUCTOSE, 1 teasp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

kids were targeted with DANNON SPRINKL’INS. low-fat yogurt with special “surprise” toppings, and Kemps Spoonz’N Yogurt, with edible vanilla cookie spoons attached to 4-oz (140 g) cups of yogurt.

“Handbook of Food and Beverage Fermentation Technology” by Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
from Handbook of Food and Beverage Fermentation Technology
by Y. H. Hui, Lisbeth Meunier-Goddik, et. al.
CRC Press, 2004

also, this yogurt, unlike the previous recipe,

“Kitchen Creamery: Making Yogurt, Butter & Cheese at Home” by Louella Hill, Erin Kunkel
from Kitchen Creamery: Making Yogurt, Butter & Cheese at Home
by Louella Hill, Erin Kunkel
Chronicle Books LLC, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • For anyone that wants a low calorie version of this, switch the yogurt to fat free plain greek yogurt, and a sugar alternative, and lower the recipe down a little as an the ingredients!

  • 1:56 idk they look the same colour to me ��
    So you added thyme but not EXTRA VIRGIN GREEK OLIVE OIL? And here I was beginning to think you love it so much that you bathe in it LOL. Which reminds me of something I’ve seen before: https://youtu.be/89wRDIIuSw0 ��

  • Why didn’t I see this… Him! Before I moved to Central America??? ���� I could have been eating really great tasting fresh foods!!

  • One of my favorites. I saw this when you posted it and I’ve been making them a lot. I made cream cheese using your cream cheese recipe and tried it with this and it was really nice. Thanks for this awesome recipe ����

  • Μόλις το βγάλαμε απ το ψυγείο κ το σφαξαμε.. δεν παίζεται.. πολύ τούμπανο κ δροσερό.. πολύ Greek.. αύριο θα είναι παρελθόν το ταψί κ πάμε για άλλη συνταγή τσιζ κέικ.. οποίος έχει απορίες να μπει στο σάιτ του Άκη..

  • Here during lockdown. Can you do a simplier recipe that doesn’t involved strained yoghurt? Can’t get that a the moment. BTW, love your content.

  • Look forward to trying it, but wondering: Is it vital to wait until serving the cake to add the Honey onto it? Is it a problem if the honey, herbs and nuts are put on the cake and kept in the refrigerator?

  • Im from Albania and now i live in grecce. I have see you in tv and i could’nt see all the the recipe but noe i’m happy seeing you here… I will do it noew��

  • Ακη εισαι τυχερος που δεν κανεις live cooking show γιατι με ολες αυτες τις λυσσαρες που σου την πέφτουνε εδω δε θα ειχε καλη καταληξη ������

  • Turkey Anatolia and occupying land, burning and wrecking Greek tyrants. Now you are acting like cultured cute dancers. The Aegean is the Turkish sea and will remain Turkish. Baklava, Yogurt, Doner kebab, Turkish food is not Greek food. Thief in Greece

  • I love all his recipe it’s healthier and delicious. This is the only you tube show cooking I love because there’s not much of talking.

  • Yesterday we baked your cheesecake… wow unbelievable, the best!!! We had friends to visit… nothing is left… Thank you very much Akis, you are the best, we love your recipes and you… Greetings from Austria

  • Αυτό το κόλπο με το φούρνο που το κατεβάζεις στους εκατό θα το έκανες και σε ένα γιαπωνεζικο cheesecake; θα φουσκωσει το ίδιο πιστεύεις; χωρίς να βάλεις νερό σε ταψί;

  • Instructions state to pre-bake the crusts alone before adding the cheesecake, video doesn’t show or mention this first baking step. Does that mean it is optional? ��

  • I just made it!! It’s in the oven now. My first EVER cheesecake I made. I am also making a blueberry sauce to go on top!! Thanks for this recipe, Akis!

    UPDATE: It’s good!! Nice recipe!! Only thing is it needed some chocolate syrup on top and it was excellent!!

  • i dont know if uts possible to add pictures, But mine turned out so amazingly good! ty so much for the recipe it was my first time trying cheesecakes:D everyone loved them

  • Just made these and they look perfect! I also made the blueberry reduction that I will be spooning over the top when cooled! Cant forget your whip cream recipe too!!! I love your videos because you are very thorough with your directions I’m an over thinker so I appreciate that. You said in a video if you over think it you wont do it and that’s my issue so this time didnt over think and I really really enjoyed baking these so thank you!

  • Thank you Akis for this recipe, i done it 5 times by now and with tonight make it 6 times ��..i always come back to this recipe when i want something sweet but lighter. I love it the best Chesee Cake ever!!��

  • Cheese cake looks delish! How about taramisu? I’m not sure if I spelled that right but I think you will know what I mean. It’s awesome just like cheese cake.

  • I gained weight just watching.
    Even at seventy years old
    I still recognize
    a sweet muffin when I see one.
    Beautiful cake also. lol.

  • I have been looking all over the internet for yogurt cheese cake recipe, so glad I found this. Thank you! I have found the cheese cake of the gods:D! Thanks from the Philippines

  • Καλησπέρα!αρχικά ήθελα να αναφέρω ότι το έχω φτιάξει αυτό το τσιζκεικ και είναι πραγματικά φανταστικό!!!τώρα όμως θέλω να το φτιάξω χωρίς βούτυρο γιατί στο άτομο που θα το φτιάξω έχει δυσανεξία στη λακτόζη.μπορω να αντικαταστήσω το βούτυρο με ηλιέλαιο; αν ναι τι ποσότητα πρέπει να βάλω για να δέσει η βάση;
    ευχαριστώ εκ των προτέρων!

  • cream foam with yoghurt and galantine the industriell cheese torte filling and backed or not backed out, mousse so with strawberry and curd cheese, cottage cheese so mousse and when when should senseless from galantine so keeping jelly cutting in dick coll ¾ coll slices but in this need before mix straw berry and at this chocko sauce with egg yellow over steam ceam and rum and the dick sauce at this….

  • The Golden Girls brought me here. It’s because of them, that I love cheesecake. A few quick questions though, your regular cheesecake recipe uses flour, how come this recipe doesn’t use flour? Is flour necessary, does it make it better? Thank you for your video and channel. I am glad that I have found it.

  • Pulse! pulse! pulse! �� I love it �� I love preppy kitchen. John, you make it all look so easy:) and fun. You are the best! Making my ��Mini Cheesecakes today�� with my creamcheese already out for room temperature of course ��

  • This cheescake is the best cheescake i’ve ever tried for real and the first one i’ve ever baked! SCORE!! Thanks for the recipe!

  • I have made these, and they are absolutely delicious!! I made them twice ever since I saw the video, and I have the cheesecake recipe playlist saved since I know that if this was good, the other recipes will too.
    Thank you for making this recipe, my whole family loved them, (and they want me to make more cheesecakes ��)
    Edit: Also, I had a very cold refrigerator the second time I made ‘em, and they solidified properly from lunch to dessert time

  • I baked this recipe using Pecan Sandies (shortbread/butter cookies), and being a pecan addict, twice the pecans called for in the recipe. In short, it was delightfully creamy and amazingly delicious! The pecan cookie crust was so good with the hint of cinnamon.

  • Love your videos and recipes!
    Have you been searching for an AH-MA-ZING food recipes? Check out John Kanell! Ha!
    You are my stress reliever! Xx

  • I made the baked ones last night, they came out fantastic! I was concerned because my cheesecake mixture came out as a very runny liquid, but it worked just fine and they were delicious the next day. Thanks Emma!

  • Graham crackers

    Cupcake paper
    Whipping cream

    Cream cheese
    Sour cream

    These are the ingredients you’re gonna need��

  • Ok, I made this cheese cake yesterday and I have two things to say: 1) don’t skip the part where you should first bake the biscuit and butter, like I did. I just put it in a refridgerator but it’s important to bake it since the filling is more liquid than in usual cream cheese cake and the biscuit will end up not so crispy as it should be, 2) this is one perfect cheese cake! Oh my God. I think for now on, this recepie will be the only way I’ll make it, it’s so yummy, and the taste is the same as the usual cheese cake, just lighter. Also, it’s so easy to make! Thank you, Akis! ��

  • Great job, love your recipes. This cheesecake doesn’t need any flour, just asking. Cheesecake is my absolute favorite dessert aside from Jamaican Christmas rum cake

  • Hi John:
    My name is Patricia & I live in WrightwoodCA I’m a LOYAL subcriber among your million ones…I LOVE 2 watch your vids in WrightwoodCA.. I adore how PRETTY & BEAUTIFUL your counter color is…Reason 4 my writing 2 U today, is b/c I would like 2 know WHERE CAN I BUY your pretty pretty BEAUTIFUL flowered Chinaware that U show Us all the time in your videos, or send me directly any hints, LINKS, stores, of where I can buy them PLEASE.
    THANK U KINDLY! should U answer my e-mail.
    ” I CAN’T WAIT 2 hear from U ”
    I’ll wait PATIENTLY till U answer me please….
    TODAY: Tue June 30th 3:35 p.m.

  • for the baked cheesecakes, if you don’t eat them all at once, should you keep them in the refrigerator or keep them at room temp? p.s i love ur recipes Emma!! ❤️

  • Made Mini Cheesecakes today!! And it SO DELICIOUS!!�� Thank you so much John for sharing these amazing recipes with us!! ❤️ You’re absolutely the Best!!����

  • Hola ���� nuevo canal! Buenas recetas. Una pregunta., porque aveces ponen agua en la charola de cocción en horno. Cómo haces para que un cheese cake no se convierta en un simple pay de queso �� saludos!

  • Cool, recently found a recipe for cheesecake with nectarines, try it, very delicious. I don’t remember the link, I just remember it on the site triptok.ru I Think it will not be difficult to find.

  • We made this for my daughter’s 14th birthday last June 11th and it turned out really really good!!! Everyone loves it! We had a perfect mini cheesecakes during lockdown! No need to buy cake! Yey! Thaks for sharing this recipe, Preppy Kitchen! ❤️

  • Hi there, thank you for the recipe. I would like to try this one, however I only have bronze gelatine sheet (instead of powdered gelatine). How many sheets do I have to use, to substitute 5g of powdered gelatine? Thanks in advance!

  • Hi John, could you make a marzipan dessert? ‘There is a dessert in Denmark called Potato Cake. Whipped cream on pastry cream on single layer cake covered with cocoa powder dust. Looks like a potato, tastes like heaven. Or maybe a Mazarin?

  • I will try to bake mini cheese cake. If I can’t find pecan in my country when I go there after quarantine, what shall I use instead of it? Thank you for sharing your delicious recipes. God bless.

  • I really enjoy your wittiness and great sense of humor while in the kitchen… Keep sharing your wonderful and easy to make recipes!:)

  • 3:34 This is the reason I gave away my Kitchenaid mixer… “all sorts of unmixed nonsense at the bottom.” You cannot get a spatula into the bowl to scrape down the sides, as you can with a regular mixer and bowl like Sunbeam. No wonder you can now find Kitchenaid mixers for sale at up to 70% off.

  • Hi Emma!
    I’m a huge fan and I really wanted to ask you something. Could you please tell me some alternative for the electric beater?? Because I don’t have one.



  • Wanna ask a silly question whicH is very silly is cream cheese taste like cheese spread? I always wonder pls answer this silly question

  • Hi John! I love your videos! Have you ever considered making a video for homemade cream cheese? It’s so extra (and, I’ll admit, time-consuming), but it’s SO GOOD, and I bet it would be AMAZING in a cheesecake recipe! I’ve made it for brunch with my family for dietary reasons (at least that’s my excuse) but now I can’t go back.

  • Emma darling.. please help!!! I feel like some of your recipes are disappearing or I might be losing my mind but.. didn’t you have a recipe for no cracks baked New York cheesecake????? I need to make one for family this weekend and all I can find are these tiny ones.. ��

  • In cooking recipes we should like or dislike only after prepare them… I’m preparing this one not ready yet, but it’s looking good till now

  • Can you please one day try out a tiramisu cheesecake it’s my 2 favorite desserts and I would love to see your take on the combination �� much love from Tampa Florida ��

  • I love this recipe, and you are right it is quite nicer with Greek yogurt. I only put blue Berry inside of time for garnish. Thank you for a great recipe

  • God do you have a brother?!??!
    If not, would you and your husband like a 3rd husband?!��
    Gorgeous AND a talented baker?! Doesn’t get any better!

  • レアチーズケーキは作りました。今の暑くなり出す頃にはさっぱりする後味は食べやすく、近所のお婆ちゃん94才にもお裾分け。おかずも時々だけど。息子が産まれた時から玉子牛乳アレルギーで除去食し6年後栄養学本見ながら和風おやつおかず作ったから、私はココア寒天流行る前に既に‼️息子30才に2才からおやつしてたのです‼️特許取っとけばあガクッ��今は6歳までチョコ乳製品は喘息とアトピー治り、反動で洋風お菓子が面倒だなが自粛を期に寒天使う和風おやつ作るが。洋風お菓子こんなに簡単に?で道具も買い揃え次は何作ろ~✌️て52才母下も籍入れ3月自粛県外居る、来たら洋菓子出そう考えてます❗️

  • Hi Emma. You’re right, it tastes amazing! Thanks. I’ve tried the chilled version and it was delish and very easy to prepare. I’ve yet to try the baked one and all your other recipes.

  • Her: uses two forks at the same time as if she gonna eat them together by stuffing her face����… Did I go too far����.. Sorry ����

  • Hi Preppy Kitchen, I made these mini cheesecakes but without the fruit jam on top. My cheesecake taste amazing but on the plate the cheesecake and the crust tend to fall apart from each other. What can I do to get these to stick together? (I know my question is weird. ��)

  • Made this for my niece graduation and everyone loved it. It was gone within hours and my sister told me I did not make enough. �� I made at least 24.

  • This recipe is not Good:( i tried his baked cheesecake twice and i loved it thats why i wanted to try this one for an event i have tomrrow.
    Today i tried it 2 times (25 mini each time) and it was not good.

  • Hi! thank u for ur video!!

    what cheese cream did you use?

    and if i have only different cream cheese, i have to change proportion of ingredients of this recipe?

  • I tried the recipe but mine seems to always stick the the paper and my family’s stuck eating them with a spoon cause they can’t get it out perfectly from the paper (not the cupcake pan) �� any suggestions to make that stop?

  • Havent ever tried adding flour in a cheesecake mix.. I guess it stabilizes things in ths mixture when baking.. well.. here goes.. trying it tonight.. will let y’all know how it goes..

  • I had doubled the recipe and made these for a birthday party. I made dulce de leche topping with an oreo cookie crust and they were a big hit!! Today I will make them with dulce de leche topping and the graham cracker crust, let’s see how long before they’re all gone lol

  • Hi Sift, can i replace Greek yogurt with normal plain yogurt? Any measurement change? Such as gelatine? Thanks! I hope can try it out and success:) my kids love cheese cake so much.

  • I made these and they taste amazing! (DISCLAIMER: it doesnt take 5 minutes.. more life half an hour lol) she makes it look SO EASY �� but its worth the time!

  • Hi. THanks for a wonderful recipe. Would like to check, if i don’t use the plastic sheet to wrap the cake inside when making it but instead use a hot towel to wrap around it to remove the cake (similar to the mousse ring method), will it still work?

  • Find the link for written recipe in English in the description box above ��.
    Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba ��.

  • Greetings from Turkey. It looks delicious. But I have to correct something that the yoghurt is basically Turkish, not Greek. More realistically, it is Ottoman yoghurt.

  • This channel is so AMAZING. I inspired to make videos to my own channel.TO ALL THE PEOPLE HAVE A GOOD HEART PLEASE help me and SUPPORT to grow my channel so i can make more videos. THANK YOU!!!!

  • why swap the cream cheese when using whole milk yogurt and tons of coconut oil? 😉 is it healthier or more flavourful? Why make the yogurt “cheesecake” without cheese. What’s the benefit?
    Looks good. But I don’t see a reason to just go for the yogurt yet 😉

  • They look amazing, but how did you get the strawberries to have the glaze? It looks like you dipped the strawberries in something.

  • it is weird when so many people are commenting -‘don’t put that thing, put other instead, don’t do that, do this’. gosh, pathetic. only know how to complain. why dont you just give this recipe a try? i’ve tried and it’s FC*KN DELICIOUS!!