Greek Yogurt Cheesecake Muffins

A birds-eye view of cheesecake muffins on a white plate with blueberries and strawberries.

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!

Course Dessert, Snack

Cuisine American

Diet Low Fat

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Calories 309kcal

Author Jillian Schneider

Equipment

muffin tin
stand mixer
blender

Ingredients

2½ tbsp. unsalted butter softened
⅔ cup Simple Mills Sweet Thins honey cinnamon or choose your favorite flavor
8 oz low fat cream cheese
½ cup plain Greek yogurt
¼ cup coconut sugar
1 whole egg
1 egg white
½ tbsp lemon juice
1 tsp pure vanilla extract
favorite berry optional topping
cooking spray

Instructions

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!

Notes

Top-Tip!

Use full-fat Greek yogurt for the best texture. Will help your muffins be creamier and cheesecake-like. You can also use low-fat, but the richness drops a bit.

How can you store these muffins?

Store in an air-tight container in the fridge for up to 4-5 days.

Can these muffins be meal-prepped?

Absolutely! I think they taste better the next day after chilling!

How can the kids help?

Measuring and pouring - a fun math lesson ;)
Teach them how to use a blender (even my 2-year old helps with this)
Let them be creative and top with the fruit of their choice!

Nutrition