Introduction: Greek Yogurt Cheesecake Cupcakes
My family loves cheesecake but we all like different flavors. My daughter-in-law loves The cheesecake Factory (cheesecake) however I think this recipe is better. I came up with this recipe to make all of them happy. Personally I like a plain cheesecake but everyone else likes either blueberries, raspberries, or strawberries. This instructable is the solution to our problem and it is so versatile! The Greek Yogurt is what makes this recipe sing! Did I mention it is gluten free? Yes, and it taste just like cheesecake! Follow through and I will show you how to make your family happy!
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
This recipe was made from organic tree picked pecans from our yard! It sure takes the time to shell them but they are so worth the effort!
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
This recipe was a huge hit with my family and the neighbors! They could not tell the difference from it and a regular cheesecake. Although one neighbor mentioned she liked the texture better than the real cheesecake because it was not as heavy. I love this recipe because it is so easy to make and can satisfy the hankering for cheesecake even if you don't make the crust! I like it better than the Cheesecake Factory (my daughter-in - law bought when she was here). I hope you like it as much as we do.
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!