No-Bake Cheesecake Cupcakes
The coconut, yogurt, and honey with the berries make this a refreshing summer treat!
Ingredients:
1 c. vanilla cookies 1/2 c. toasted unsweetened coconut 4 oz. butter, melted 1 1/2 c. vanilla Greek yogurt 16 oz. cream cheese 1/4 c. raw honey zest of 1 lemon |
1/8 tsp kosher salt 2 c. assorted berries 1/2 c. toasted unsweetened coconut - to sprinkle on berries cupcake liners |
Directions:
1. Place cookies in food processor and crush into fine crumbs.
2. Combine cookie crumbs with coconut and butter until well mixed.
3. Place liners in muffin tins. Press 1 tbs. of cookie mixture into the bottom of each liner. Place in refrigerator while assembling the filling.
4. In a mixing bowl, use mixer or whisk to combine Greek yogurt, cream cheese, honey, lemon zest, and kosher salt until well blended.
5. Remove crusts from refrigerator. Evenly top crusts with cheese mixture. Refrigerate for 1 hour.
6. Remove from refrigerator and top with berries.
1. Place cookies in food processor and crush into fine crumbs.
2. Combine cookie crumbs with coconut and butter until well mixed.
3. Place liners in muffin tins. Press 1 tbs. of cookie mixture into the bottom of each liner. Place in refrigerator while assembling the filling.
4. In a mixing bowl, use mixer or whisk to combine Greek yogurt, cream cheese, honey, lemon zest, and kosher salt until well blended.
5. Remove crusts from refrigerator. Evenly top crusts with cheese mixture. Refrigerate for 1 hour.
6. Remove from refrigerator and top with berries.
Serves: 24 Calories: 152
I found my inspiration for this recipe from www.jewelosco.com