Every once in a while, I get a craving for something sweet, delicious, and full of dairy. Sometimes said craving just cannot be sated with any of the usual confections, so I have to get a bit creative and make something up. These mini yogurt cheesecake pies are a perfect example of my raging taste buds at work.
I wanted pie, but with a smooth filling, and I wanted it bite-sized.
See? I told you my cravings get demanding.
I played around in the kitchen for a bit until I came up with the perfect little dessert. Trust me, they may look messy, but they are delicious. Mr. Sublime, who doesn’t even like yogurt, almost ate the entire plate of them before I snatched away the last few for my greedy self. Even better, they are super easy to make!
For the crust
- 1 1/4 cup flour
- 1/4 tsp salt
- 10 tbsp butter, cold and cut into cubes
- 2 to 4 tbsp water
For the filling
- 1 cup yogurt (I used strawberry)
- 4 oz cream cheese (half a brick)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Start by making the pie crusts. Add the flour and salt to a mixing bowl and whisk until combined. Cut the chilled butter into small cubes and drop them into the bowl. Use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add water half a tablespoon at a time until a dough forms. Shape the dough into a ball and drop into a plastic zippered bag. Chill in the refrigerator for at least an hour.
- Make the pie filling next. Add all the ingredients to a bowl and whisk them until the cream cheese is no longer lumpy. You can also use a hand mixer to speed this along, but it is not necessary. Cover the bowl and place in the refrigerator until ready to use.
- Pull the chilled dough from the refrigerator and preheat the oven to 425 degrees. Roll out the dough on a lightly floured surface until it is about 4mm thick. Use a round cookie cutter to cut the dough into circles. Place them in the wells of an ungreased cupcake pan and press the dough until it is secure in the pan.
- Form the excess dough back into a ball, roll it out again, and cut out more circles. Repeat this step until the cupcake pan is full.
- Cook the crusts at 425 degrees for 10-12 minutes or until the crusts are golden-brown. Allow them to cool before removing them from the pan.
- Line the crusts on a baking sheet and spoon the filling mixture into the cavities until heaping. Place the baking sheet in the refrigerator and chill the pies overnight.
- Gorge yourself and share with no one. Just kidding. Sort of.
There you have it! Delicious mini yogurt cheesecake pies! Let me know what you think in the comments below, and don’t forget to follow me on Pinterest for more yummy recipes.
The crust recipe I use in this post is my go-to recipe for pies. You can find the original here.