Make Your Own Individual Cheesecake in a Snap

These cheesecakes might be mini, but they pack a big flavor punch. Made with Greek yogurt for a lighter consistency and a slightly tangy taste, these adorable cakes are nestled into individual graham cracker crusts and baked. Requiring only a handful of ingredients, these small sweets are just as fun to make as they are to eat.

Working with softened cream cheese and butter makes it easier to create a smooth crust and filling. To speed this up, you can rinse the bowls with warm water, then thoroughly dry them with a paper towel or kitchen towel. When you add the cream cheese and butter to the warmed bowls, they’ll blend more easily!

Using 1⁄2 the egg gives the filling just the right amount of moisture. Save the remainder for your breakfast scramble the next day and you win on all levels!

2 ounces cream cheese
1⁄2 tablespoon butter
2  graham crackers
2 tablespoons granulated sugar
1⁄4 teaspoon vanilla extract
5.3 ounces Chobani nonfat Greek yogurt
2  aluminum tins

1 egg
kosher salt
large resealable plastic bag
small pot or pan
baking sheet


Prepare Ingredients:

Preheat oven to 275 degrees F. Set aside cream cheese and butter to soften at room temperature until ready to use. Place graham crackers inside a large resealable plastic bag. Using a small pot or pan, crush into fine crumbs. In a small bowl, beat 1 egg.

Make Crusts:

In a medium bowl, stir together butter and crushed graham crackers (see Recipe Tip). Divide evenly between tins, reshaping if bent. Using your fingers, press down to pack tightly. Place in refrigerator to chill until ready to use.

Make Filling:

Wipe bowl from crusts clean and add sugar, vanilla extract, cream cheese, 1⁄2 of beaten egg, and a pinch salt. Whisk to combine. Whisk in Chobani yogurt until fully incorporated and no lumps remain. Spoon filling into graham cracker crusts, dividing evenly. Use remaining egg in your breakfast scramble tomorrow.

Plate Greek Yogurt Cheesecake:

Place cheesecakes on a baking sheet, transfer to oven, and bake until set, 20-25 minutes. Remove and place in refrigerator to chill for at least 10 minutes or up to 2 hours. Work your fork skills, being sure to get a bit of graham cracker crust in every bite. Enjoy!


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