Mini Cherry-Lime Greek Yogurt Cheesecakes & Chobani Giveaway

This month, Chobani introduced some new flavors to their already delicious lineup and they even sent several to me to try out. However, the labels were concealed and I had to guess the flavor with #wtflavor! Turns out the new flavors are Coconut, Key Lime, Orange Vanilla, Blackberry, and Apricot. The apricot was the hardest one for me to pin down but I thoroughly enjoyed them all, especially the blackberry.

What the Flavor

Throughout July, Chobani has been celebrating a  Month of Flavor at! And to do my part in the celebration I not only made delicious mini cheesecakes using their Key Lime Greek yogurt, but also have a giveaway for one reader to win a package of their new flavors! Make sure to enter for your chance to win using the Rafflecopter widget at the end of this post.


First we must discuss this cheesecake, or rather mini cheesecakes. I hadn’t used my mini cheesecake pan in awhile and after musing over what flavor to make I finally decided to dive into the cherry-lime combination that I’ve been pining over for some time. Chobani’s key lime Greek yogurt was used in place of some of the cream cheese in the cheesecake and then topped off with oven roasted cherries. There’s even a Biscoff cookie crust in case there wasn’t enough flavor going on for you already. Bite sized and dangerous.

Mini Cherry-Lime Greek Yogurt Cheesecakes

One year ago: Nutella Swirled Banana Bread Snack Cake

Two years ago: Pepperoni Pizza Deviled Eggs


Makes 12 mini cheesecakes



3 oz. Biscoff cookies, finely ground in food processor

1-1/2 Tbsp unsalted butter, melted


4 oz. cream cheese, softened

1/2 cup sugar

1 egg

1 tsp vanilla extract

6 oz. container key lime blended Chobani Greek yogurt

Zest of 1/2 lime, plus more for garnish


1 cup fresh cherries, stemmed and pitted

1 Tbsp sugar


  1. Preheat oven to 350 degrees.  Combine ground Biscoff cookies and melted butter into a bowl until well combined.  Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat (I used a tall shot glass).  Partially bake for 8-10 minutes, or until slightly golden, then remove from oven.
  2. With an electric mixer beat the cream cheese and sugar until smooth.  Beat in egg and vanilla until combined.  Stir in the Greek yogurt and lime zest until incorporated.
  3. Pour the cheesecake mixture evenly into the 12 cups.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.
  4. While the cheesecakes cool, prepare the topping.  Preheat oven to 450 degrees.  Place pitted cherries in a small casserole dish or cake pan.  Top with sugar and stir.  Bake for 15 minutes, stirring every 5 minutes.
  5. Remove cheesecakes from pan and top each with a small spoonful of roasted cherries.  Top with more lime zest if desired (I also sprinkles with some powdered sugar).  Serve immediately or refrigerate until ready to serve.

Source: Adapted from Pumpkin Nutella Mini Cheesecake Bites.

Disclosure: Chobani has kindly sent their new flavors my way, without compensation. All opinions expressed are my own original thoughts.
a Rafflecopter giveaway


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