Make Filling:
Beat cream cheese until smooth. Add Greek yogurt, lime juice, zest, honey, and vanilla. Beat until creamy and thick.
Assemble:
Spoon filling over each crust. Smooth tops with the back of a spoon. Chill in the fridge for 4+ hours (or freeze for 1 hour for faster setting).
Top & Serve:
Before serving, top with optional whipped coconut cream and lime zest. Serve chilled.
Tips for Success:
Use room temperature cream cheese to avoid lumps.
Chill long enough for a firm, creamy texture.
Silicone muffin molds make it easy to pop out each cheesecake.
Recommendation:
Pair with a chilled mint-lime sparkling water or iced green tea. Great for BBQs, picnics, or healthy party trays.
Nutrition (Approx. per mini cheesecake):
Calories: 170
Protein: 5g
Fat: 10g
Carbs: 14g
Sugar: 9g
Fiber: 1g
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