If you follow soccer, you probably know that Sunday was a big game between Real Madrid and FC Barcelona. These two teams have such an intense rivalry that any game between them is appropriately dubbed “El Clasico.”
We had a few friends over to watch the game and I have to admit that I was actually more excited about the opportunity to break out the baking mitts and whip up some delicious desserts than to watch the actual game.
These mini cheesecakes are the perfect party food. They’re bite-size, portable, and sooooo good.
Did I mention they’re also in the colors of our favorite team, FC Barcelona? 😉
I originally planned on going all out and making them as sugary and high-calorie as possible. In fact, I even opted for the full-fat version of cream cheese instead of the light variety. However, by total coincidence I actually ended up having to make a healthy substitute that I think made them taste even better!
So instead of using tons of cream cheese in these yummy bites, I actually used half cream cheese and half Greek yogurt. This added a little extra flavor and also significantly cut back on the calories and fat in the final product. Plus, it saved me a trip to the grocery store because I didn’t have as much cream cheese as I thought I did. Win-win!
You can go for plain Greek yogurt to let the fruit topping really shine through, or you can pick whatever kind you want to infuse a bit of extra flavor in there. For me, I happened to have chocolate Greek yogurt on hand, so that’s what I used!
These were definitely a hit at our soccer party, and I like to think that they might have even helped lead to Barcelona’s 3-2 win over Real Madrid 😉
Okay–maybe not, but they were definitely enjoyed by all and I’ve already promised to make a second batch soon.
Give it a try and taste for yourself! And just for fun–comment below with your favorite soccer team!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
mini cheesecakes
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- 1 8-oz package cream cheese
- 1 5-oz package Greek yogurt
- 2 eggs
- 1/2 cup sugar
- 1 cup graham cracker crumbs
- 3 tbsp butter (melted)
- 2 tbsp sugar
- 1/2 cup cherry pie filling
- 12 blueberries
Ingredients
For the cheesecake filling:
For the graham cracker crust:
For the topping:
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- Preheat oven to 400 F and place 12 cupcake liners in muffin tin.
- Mix graham cracker crumbs, melted butter, and sugar together to make graham cracker crust and spoon approximately 1 tbsp into each cupcake liner.
- In a separate bowl, combine ingredients for cheesecake filling. Whisk until smooth consistency reached and then distribute evenly onto each crust.
- Bake for 15-20 minutes, until middle is set. Let cool at least 20 minutes and then top with cherry pie filling and blueberries. Remove from cupcake liners and serve.
For a firmer set, place mini cheesecakes in refrigerator for 30 minutes-1 hour prior to serving.
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