Ingredients:

  • 1.5 cups crushed graham crackers
  • 4 Tbsp unsalted butter, melted
  • 2 Tbsp granulated sugar (for crust)
  • 3 cups full-fat Greek yogurt (or Skyr)
  • 4 oz light cream cheese, softened
  • 0.5 cup granulated sugar (for filling)
  • 1 large egg
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp cornstarch (or arrowroot powder)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of sugar. Press about 1 tablespoon of the mixture firmly into the bottom of each prepared muffin liner.
  3. In a large bowl, beat the Greek yogurt, softened cream cheese, and the remaining 1/2 cup sugar until smooth. Beat in the egg, lemon juice, lemon zest, cornstarch, and vanilla extract until the filling is homogenous and lump-free.
  4. Divide the filling evenly among the 12 crusts, filling each liner about three-quarters full. Bake for 15 minutes, or until the edges are set and the center is slightly jiggly.
  5. Turn the oven off, open the door slightly, and let the cups sit in the cooling oven for 10 minutes. Remove and allow them to cool completely on the counter before transferring to the refrigerator to chill for at least 2 hours to fully set before serving.