Step 1: Ingredients
1/2 Cup crushed pecans
1 Tablespoon Coconut flour (optional) this adds to the flavor of the crust
1 teaspoon honey or Agave Nectar
2 8 oz. packages of softened cream cheese less 1/4 cup ( this will be saved for frosting if desired.)
1/4 cup Greek yogurt (room temperature)
3/4 Cup sugar
1 Teaspoon Pure vanilla
2 fresh eggs room temperature
These cheesecake cupcakes are very light in texture, not dense like a regular cheesecake but . . . If you want them more dense, replace the yogurt with cream cheese. I like it better with the Greek yogurt because the flavor is more like a real cheesecake but you do sacrifice the heavier texture.
1/8 Cup softened cream cheese
1/8 Cup Greek yogurt
1 vanilla bean
1/2 teaspoon vanilla
1/8 - 1/4 Cup fresh berries as desired I used frozen raspberries
1/2 teaspoon of desired sweetener or less
Mint for garnish if desired
Step 2: Pecans
I used my food processor to make the crumbs.
Step 3: Pie Crust
Line the muffin pan with cupcake liners, I used paper and foil liners but liked the foil best.
Spoon a small amount of the pecan mixture into each cup. Use just enough for the bottom crust. You might notice the picture of the cupcake without the liner . . . that one had too much crust in my opinion.
Step 4: Pie Filling
Combine the softened cream cheese,Greek yogurt, sugar, and vanilla, in a mixing bowl.
Mix on medium speed until creamy.
Add the eggs and beat lightly until smooth. Over mixing after the eggs are added can cause batter to fall.
Using a spoon fill each cup almost to the rim.
Pre-heat oven to 325 degrees Fahrenheit.
Place the cupcake pan in a water bath.
Cook approximately 15-17 minutes - over-baking and drastic temperature changes can cause the cupcakes to crack or fall.
I am still trying to perfect my baking time at this altitude. It seemed to work best to turn off the oven just before the cake is done and leave the cupcakes in the oven to cool slowly. The rule of the thumb is not to peek.
Remove from the oven and let cool completely.
Step 5: Pie frosting
Mix the softened cream cheese, Greek yogurt, vanilla bean, vanilla, and sugar in a small bowl.
Top the cooled cupcakes with a dab of frosting.
Add fresh berries and mint if desired.
I added a pinch of Arrow Root starch flour and mixed it thoroughly.
I cooked it over a low heat until it just began to thicken.
The syrup was so gooood! I think it tasted fantastic without sugar added!
Set out the cupcakes on the counter for thirty minutes before serving.
Step 6: Sunshiine's Final Thoughts
Thank you all, including our sponsors for making this such a great community! I entered this in the gluten free contest and the Copy Cat contest and appreciate your vote if you like it! Thanks for stopping by and remember to have a safe and Happy Fall!