Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
For the Cheesecake Filling:
- 12 oz light cream cheese, softened
- 1/3 cup Greek yogurt
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
For the Brûlée Topping:
- 3 tbsp granulated sugar
Instructions
- Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, coconut oil, and maple syrup.
- Divide the mixture among the muffin cups and press firmly into the bottoms.
- Bake the crusts for 5 minutes, then let cool slightly.
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt, maple syrup, egg, and vanilla extract. Mix until creamy and well combined.
- Divide the filling evenly among the muffin cups.
- Bake for 16–18 minutes, or until the centers are just set.
- Cool completely, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar over each cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Let the topping cool for 1–2 minutes before serving.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 2 hours 38 minutes
- Servings: 12 mini cheesecakes
- Calories: 165
- Net Carbs: 12g
- Fats: 10g
- Protein: 5g