Preheat oven to 300 degrees. Line 24 mini muffin cups with paper liners. Lightly coat liners with nonstick spray; set aside.
Sweet, tangy, and delicious. Add Sola yogurt to these mini cheesecakes to make them irresistible.
Servings and Ingredients
|3 tbsp.||Hy-Vee unsalted butter|
|1 ½ c.||Hy-Vee Dunksters creme-filled chocolate sandwich cookies, finely crushed, about 15 total|
|1||(8-oz.) pkg. Hy-Vee cream cheese, softened|
|¼ c.||Hy-Vee granulated sugar|
|1||Hy-Vee large egg|
|1||(5.3-oz.) container Sola vanilla Greek yogurt|
|1 tbsp.||Hy-Vee all-purpose flour|
|24||fresh raspberries, for garnish|
Things To Grab
- 24 cup mini muffin tin
- Hy-Vee nonstick cooking spray
- Medium microwave-safe bowl
- Medium mixing bowl
- Electric mixer
Melt butter in microwave in a medium microwave-safe bowl. Stir in crushed cookies; toss to mix well. Spoon into prepared cupcake liners; press evenly onto bottoms.
Place cream cheese in a medium mixing bowl. Beat with an electric mixer on medium for 3 minutes or until smooth, scraping bowl as necessary. Gradually add sugar, beating until well combined. Add egg, beating on low just until combined. Beat in yogurt and flour.
Divide mixture evenly among muffin cups. Bake 13 to 15 minutes or until set. Cool. Refrigerate at least 3 hours before removing cupcake liners. Serve topped with raspberries.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 45mg
- Sodium: 120mg
- Total Carbohydrates: 16g
- Protein: 4g
Hy-Vee Monthly Ad November 2018