Mini Greek Yogurt Cheesecakes with Blueberries and Honey
Author: Busy Mommy
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
These mini cheesecakes are made with protein-packed Greek yogurt! Top these delectable desserts with blueberries, honey, and almonds.
  • For the crust:
  • 1½ cups almond flour
  • 1 stick butter, melted
  • 1 Tbls sugar
  • For the cheesecake:
  • 4 oz. cream cheese
  • (2) 6 oz. containers of AE Dairy Almond Créme Greek Yogurt
  • ¼ cup honey
  • 2 eggs
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  1. Preheat the oven to 350
  2. In a mixer, combine the almond flour, melted butter, and sugar. Mix until combined.
  3. Line a 12 cup muffin pan with cupcake liners. Divide the crust dough between the 12 containers and press down.
  4. Bake for 10 minutes. Let cool.
  5. Meanwhile, combine the cream cheese, Greek yogurt, honey, cornstarch, eggs, and vanilla in a mixer and beat until smooth, about 3-5 minutes. Pour the cheesecake mixture evenly between the 12 cups.
  6. Reduce the oven temperature to 325 and bake about 25 minutes or until set.
  7. Let cool for 1 hour.
  8. Place the cheesecakes in the fridge until ready to serve.
Recipe by Busy Mommy at