Yogurt Mini Cheesecakes: Creamy and Super Delicious!

Precision matters when dessert is involved. In this yogurt-based cheesecake, the usual richness gives way to a lighter texture and balanced flavor profile. The ricotta brings a unique taste, the cream cheese provides structure, and the yogurt keeps the result moist without being heavy.

This recipe does not aim to impress but delivers on clarity, restraint, and good technique. It’s a composed dessert, ideal for occasions where understatement speaks loudest and also slides seamlessly into any occasion, whether it is brunch, snack, or even breakfast.

What is Yogurt Cheesecake?

Cheesecake has ancient roots, with its earliest known form dating back to ancient Greece around 2000 BCE. The Greeks made a simple version using fresh cheese, flour, and honey, which was often served during weddings and even fed to athletes at the first Olympic Games in 776 BCE. The Romans later adopted and modified the recipe, spreading it across Europe as the empire expanded.

But it was in 18th-century Europe that cheesecake began to resemble what we recognize today. When it reached the United States, cream cheese became the defining ingredient, especially after its invention in New York in the late 1800s. That’s how the iconic cheesecake was born and still remains a classic worldwide.

Pro Tips for the Best Yogurt Cheesecakes

• Cold dairy makes for lumpy batter, so let everything sit out until chill-free.
• Potato starch can clump, but sifting it ensures a smooth texture.
• Use Full-Fat Dairy for this recipe. Low-fat yogurt and cheese might sound healthy, but they miss the mark on texture.
• Let them cool in the pan first. Hot cheesecake is fragile, so they need to gather their strength before moving.

Can I Freeze Yogurt Cheesecakes?

Absolutely, but skip the topping until you’re ready to serve. Wrap each cheesecake tightly in plastic wrap and place in a freezer-safe container and they will last for up to 2 months.

Is Potato Starch Necessary?

Yes, because it helps the batter set without making the cake too dense. If you don’t have it, cornstarch can be used as a backup, though the result will be slightly firmer.

Can I Add Fruit to the Mix?

A few mashed berries or a swirl of fruit puree can give your cheesecakes a different but delicious taste. Just reduce the yogurt slightly to avoid a watery batter.

Can I Use Greek Yogurt?

Yes, and you should! Greek yogurt adds a thicker consistency. Just ensure it’s plain and unsweetened to avoid messing with the sugar balance.

How to Store Leftovers

Keep the cheesecakes in the fridge without the hazelnut topping and they will last for 4 days. Separating the toppings will ensure it doesn’t get soggy or melt into the cake.

How to Make Yogurt Mini Cheesecakes

Step 1

Step 1

In a large bowl, toss in cream cheese, ricotta, yogurt, sugar, egg, and vanilla extract. Whisk the mixture until you get a smooth texture.

In a large bowl, toss in cream cheese, ricotta, yogurt, sugar, egg, and vanilla extract. Whisk the mixture until you get a smooth texture.

Step 2

Step 2

Sift in the potato starch and fold it in gently. This thickens the batter just enough without making it stiff.

Sift in the potato starch and fold it in gently. This thickens the batter just enough without making it stiff.

Step 3

Step 3

Pipe the mixture evenly into a muffin tray.

Pipe the mixture evenly into a muffin tray.

Step 4

Step 4

Slide the tray into a preheated oven at 180°C (350°F) for 20 minutes.

Slide the tray into a preheated oven at 180°C (350°F) for 20 minutes.

Step 5

Step 5

Once cooled, swirl on hazelnut cream and sprinkle with hazelnut grains.

Once cooled, swirl on hazelnut cream and sprinkle with hazelnut grains.

Step 6

Step 6

Slice and serve.

Slice and serve.