Greek Yogurt Cheesecake Muffins

If you're craving something sweet, creamy, and satisfying, but still want to keep things on the lighter side, then these Greek Yogurt Cheesecake Muffins are about to become your new favorite treat. They're soft, slightly tangy, perfectly sweet, and packed with protein!

These muffins are the perfect balance between indulgent and wholesome. Think cheesecake texture meets grab-and-go convenience. Whether you need a quick breakfast, a midday snack, or a healthier dessert, these muffins deliver every time.

If you are looking for more healthy on-the-go muffins, then you must try my Raspberry Banana Gluten-Free Chocolate Chip Muffins and my Cottage Cheese Blueberry Muffins.

Ingredients for this high-protein snack idea

• unsalted butter - softened, I always choose unsalted so I can be in charge of the amount of sodium going into my food.
• Simple Mills Sweet Thins - honey cinnamon or choose your favorite flavor.
• cream cheese - softened for easier mixing.
• plain Greek yogurt - the base of your dessert, and also helps with the added protein.
• coconut sugar - I prefer coconut sugar because it has a lower glycemic index.
• whole egg and egg white - provides structure and creates a light, airy texture.
• lemon juice - helps balance the rich, dense cream cheese.
• pure vanilla extract - enhances, balances, and deepens the overall flavor.

Directions for Cheesecake Muffins

Step 1 - Preheat oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners. Spray with cooking spray and set aside. In a blender, add the Sweet Thins and pulse until crumbles form.

Step 2 - Add in butter and combine until mixed well.

Step 3 - Scoop out the Graham cracker mixture and push down on the bottom of the cupcake liners to make it flat. I used my fingers for this step, but you can also use the back of a spoon. Bake for 8 to 10 minutes. Remove from oven and let cool.

Step 4 - Meanwhile, make the cream cheese topping. In a stand mixture add your cream cheese and beat until it becomes light and fluffy.

Step 5 - Add in yogurt and sugar and mix until smooth.

Step 6 - Add in egg, egg white, lemon juice, and extract and blend until smooth.

Step 7 - Pour batter on top of the cooled Graham cracker crust, filling halfway up. Bake for 18 - 20 minutes.

Step 8 - Remove from oven and let cool. Then place in the fridge for another 2 hours before eating. Once it's time to eat, top with your favorite berry and devour!

Substitutions and Variations

Plain Greek Yogurt - can also swap in cottage cheese.

Coconut Sugar - can swap this out for brown sugar or granulated sugar.

Favorite Berry - top the final muffin with your favorite berry. I have and used blackberries, blueberries, strawberries, or raspberries.

Tips and FAQ's

More Healthy Desserts you MUST TRY

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