Makes: 12 minis
WW Points: 4–5 points each ⭐
(depends on brands + exact measurements)
Ingredients
Crust
- ¾ cup graham cracker crumbs
- 2 tbsp light butter or reduced-fat margarine, melted
- 1 tbsp brown sugar
Filling
- 8 oz reduced-fat cream cheese, softened
- ¾ cup nonfat plain Greek yogurt
- ⅓ cup light sweetened condensed milk
- 1 tbsp granulated sugar (or zero-cal sweetener)
- 1 tbsp key lime zest
- ¼ cup fresh key lime juice
- 1 tsp vanilla extract
Optional Topping
- Fat-free whipped topping
- Extra lime zest or slices for garnish
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with liners.
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Divide evenly and press firmly into liners.
- Make the filling: Beat cream cheese until smooth. Add yogurt, condensed milk, sugar, zest, juice, and vanilla. Beat until creamy.
- Bake: Spoon filling over crusts. Bake 15–18 minutes, until set but slightly jiggly in the center.
- Chill: Cool completely, then refrigerate at least 2 hours.
- Serve: Top with whipped topping and a little lime zest if desired.
