Mini Memorial Day Cheesecakes

By Lynne Thomas, Maryland Dairy Princess

It’s time to start planning your Memorial Day cookout! Mini Memorial Day Cheesecakes, which feature Neufchatel cheese and Greek yogurt, will make a delicious and colorful addition to your celebration.

The process for making regular and Greek yogurt is the same. Greek yogurt is made when regular yogurt is strained to remove the liquid whey, resulting in thicker, creamier, tarter yogurt. Compared to regular yogurt, Greek yogurt on average contains twice the protein. Just like traditional yogurt, Greek yogurt contains a Mini Memorial Day Cheesecakes Photographpowerful nutrient package that includes essential nutrients like calcium. Some Greek yogurts contain live and active cultures, which may be good for your health.

I hope you will serve these sweet dairy treats at your Memorial Day cookout or enjoy them anytime of the year!

Mini Memorial Day Cheesecakes
(makes 12 servings)

1 cup crushed graham crackers
3 tablespoons melted butter
1 (8-ounce) package Neufchatel cheese
1 cup non-fat vanilla Greek yogurt
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 lemon, zest and juice
1/4 cup strawberries
Garnish: Your choice of berries (blueberries, red raspberries, blackberries and/or strawberries)
Whipped cream

Graham Cracker Crust:

  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine crushed graham crackers and butter.  Using pre-lined muffin tins, press 1 heaping tablespoon of mixture into bottom, creating a crust.
  3. Bake for 10 minutes or until golden brown.

Cheesecake:

  1. Reduce oven to 300 degrees F.
  2. In a mixer, beat cheese, yogurt and sugar on medium-high speed until well combined.  Reduce mixer speed and incorporate egg.  Flavor with vanilla extract, lemon zest, and lemon juice.  If mixture appears thin, add additional 1-2 tablespoons of yogurt.
  3. Fill muffin tins with cheesecake mixture and bake for 25-30 minutes, or until centers are almost set and slightly jiggle.  Refrigerate 3 hours to set before removing mini cheesecakes from muffin tins.

Toppings:

  1. In a blender, puree 1/4 cup of strawberries and spread on top of each cheesecake.
  2. Garnish with fresh berries and whipped cream.  Enjoy!