Maple-Cinnamon Yogurt Cheesecake
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Tips
We used Dannon yogurt for this recipe. To check your yogurt for gelatin, look at the ingredients list on the label. Yogurt with gelatin won't drain to make a cheeselike filling. The longer yogurt drains, the firmer the cheesecake filling will be.
Individual Cheesecakes:
Prepare as above, except lightly coat eight 6-ounce custard cups with cooking spray. Prepare crust as directed. Set 1/4 cup of the crust mixture aside. Press remaining crust mixture into bottoms of individual cups. Bake and cool crusts as above. Divide filling mixture between individual cups. Serve with the sliced fruit and fresh berries, if you like, and sprinkle the cheesecake tops with the reserved 1/4 cup crust mixture.
Nutrition Facts
Per Serving:
244 calories; total fat 8g; cholesterol 20mg; sodium 217mg; carbohydrates 36g; fiberg.