Happy Independence Day! Nothing says July 4th quite like grilling. But while grills are firing up all across the country, parts of the East Coast are taking a rain check due to some unfortunate wet weather. Yet even when the grill plans fall through, there are still plenty ways to whip up some patriotic fare–like these red-and-white Strawberry Greek Yogurt Cheesecakes!
The rain is no matter when you can make fruit-marbled cheesecakes like these! Paired with a dark chocolate almond crust and a sweet strawberry swirl, you can enjoy the taste of chocolate-dipped strawberries and New York cheesecake all in one. And because these desserts are made with Greek yogurt instead of cream cheese, you get the creamy quality of cheesecake without all the heavy richness.
Plus, if you’re worried about restless guests that have taken refuge indoors, you can easily get your friends and family involved in creating their own decorative desserts! After the crusts are baked, provide each guest with some cheesecake filling, strawberry purée, and a toothpick, and then let their creativity pour forth! Because even the rain doesn’t have to be a damper on your celebrations.
Wishing you all a happy Fourth (come rain or shine)!
Pairing Suggestion: As a complement to the sweetness of these cheesecakes, enjoy these desserts with a drizzle of reduced balsamic vinegar. Or, to go all-out patriotic, boil down some blueberries with a little lemon zest and touch of sugar and serve the cheesecakes directly on top.
Strawberry Greek Yogurt Cheesecakes
Yield: 12 cheesecakes
1 cup almond flour
¼ cup cocoa powder
3 Tablespoons sugar
3 Tablespoons butter, melted
1 cup frozen strawberries, thawed
2 Tablespoons sugar
2 cups 2% plain Greek yogurt
½ cup sugar
2 eggs, whisked
2 teaspoons vanilla
1 Tablespoon tapioca starch
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a medium-size bowl, mix together almond flour, cocoa powder, salt, and sugar. Stir in butter , mixing until evenly moistened. Divide crust between 12 cupcake liners, evenly pressing mixture into the bottom of each cup. Bake crust 10 minutes, then remove from oven to cool completely.
Turn oven down to 300°F. To prepare strawberry swirl, combine thawed strawberries and 2 Tablespoons sugar in a blender, pureeing until smooth. Set aside.
To prepare cheesecake filling, whisk together Greek yogurt, sugar, salt, egg, and vanilla in a medium-sized bowl until evenly combined. Sprinkle tapioca starch on top and vigorously whisk filling until smooth. Pour cheesecake batter on top of cooled crusts, filling to the top of each tin. Dot cheesecake tops with strawberry puree and use a toothpick to swirl mixture in a decorative pattern.
Bake cheesecakes at 300°F for 20 minutes, or until center of cheesecakes barely jiggle. Turn off heat and let cheesecakes remain in oven for an additional 5 minutes. Remove tin from oven and let cheesecakes cool at room temperature for 1 hour. Refrigerate cheesecakes for an additional 1 hour before removing from tin and serving.
Serving Size: 1 cheesecake
Total Fat: 9g
Saturated Fat: 3g
Total Carbohydrate: 20g
Dietary Fiber: 2g
*nutrition facts are estimations