Cheesecake lovers, let me introduce you to the little cups of joy that saved me from late-night fridge raids. These lemon yogurt cheesecake cups don’t weigh you down, yet they taste rich enough that you’ll swear they belong in a bakery window. I’ve always believed that dessert shouldn’t feel like a workout to recover from, and these prove it. When I first whipped these together, I expected a snack. Instead, I ended up with a mini dessert that carried the zing of lemon, the creaminess of Greek yogurt, and just enough sweetness to keep me from rummaging through the pantry. I call that a win. They’re homemade cheesecake made easy, no complicated steps, no water baths, just whisk, bake, chill, and enjoy. If you’re hunting for healthy cheesecake recipes that actually taste good, this is it. Think of it as the best easy cheesecake recipe meets protein cheesecake recipe in individual portions. You don’t have to share, unless you really want to, which I don’t. Call them an easy mini cheesecake recipe, call them a lighter twist, either way, these cups are my kitchen’s greatest little secret.