Description
A light, tangy cheesecake made with Greek yogurt as a cream cheese substitute. Baked in mini jars and topped with strawberries and honey, this small-batch dessert is perfect for breakfast or a refreshing treat.
Ingredients
1 cup 2% plain Greek yogurt
1/3 cup granulated sugar
1 large egg
1 egg white
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 1/2 teaspoons cornstarch
2 cups strawberries, cored and sliced
Drizzle of honey (optional halal-certified source)
Instructions
Preheat oven to 375°F
Lightly grease two small jars or ramekins
Whisk together Greek yogurt, sugar, egg, egg white, vanilla, and cornstarch until smooth
Divide mixture evenly between jars
Bake 26 minutes or until set
Cool to room temperature
Place 1 cup of sliced strawberries in each jar
Add a drizzle of honey before serving
Chill until cold
Notes
Use halal-certified vanilla if required
Strawberries can be substituted with blueberries or peaches
Chill completely for best texture
Improve binding by chilling in refrigerator for 2+ hours
- Prep Time: 10
- Cook Time: 26
- Category: Deserts
- Method: Baking
- Cuisine: American