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Lemon Greek Yogurt Cheesecake Cups – Light, Bright, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 cup finely crushed graham crackers (about 8 full sheets)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of fine sea salt
  • For the filling:
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup plain Greek yogurt (2% or whole milk for best texture)
  • 1/2 cup granulated sugar (or 6 tablespoons for a slightly less sweet version)
  • 2 large eggs, at room temperature
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch (or 1 tablespoon all-purpose flour)
  • Pinch of fine sea salt
  • For serving (optional):
  • Fresh berries (blueberries, raspberries, or sliced strawberries)
  • Thin lemon slices or extra zest
  • A drizzle of honey or berry sauce

Method
 

  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. For cleaner edges, use parchment-style liners.
  2. Make the crust: In a bowl, stir together the graham crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened and look like wet sand.
  3. Press the crust: Divide the mixture among the liners (about 1 tablespoon per cup). Press firmly with the bottom of a small glass or measuring cup to create a compact layer.
  4. Par-bake: Bake the crusts for 5–6 minutes until set and slightly deeper in color. Remove from the oven and set aside to cool slightly.
  5. Mix the filling: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add the sugar and beat until creamy and no lumps remain.
  6. Add the Greek yogurt, lemon zest, lemon juice, vanilla, cornstarch, and salt. Beat on low until just combined and silky. Scrape the bowl as needed.
  7. Beat in the eggs one at a time on low speed. Mix until just incorporated. Do not overmix; a gentle mix keeps the texture soft.
  8. Fill the cups: Spoon the batter over the warm crusts, filling each liner nearly to the top. Tap the pan gently on the counter to release any bubbles.
  9. Bake for 16–20 minutes, until the centers are mostly set but still slightly jiggly when you nudge the pan. They will finish setting as they cool.
  10. Cool in the pan for 20–30 minutes, then transfer to a wire rack. Once at room temperature, cover and chill for at least 3 hours, ideally overnight, for the best texture.
  11. Serve: Peel off the liners, top with berries or a little zest, and enjoy. For cleaner edges, serve them well-chilled.