These small squares start with a classic graham cracker crust, mixed with butter and sugar to create a crispy and sweet base. Then comes the cheesecake filling, made with cream cheese, sugar, and eggs. To give it a unique twist and lighten it up, we add coconut yogurt to the mix, which adds a slightly tangy flavor and creamy texture. The result is a cheesecake that’s not too heavy and has a touch of tropical excitement.
Once the cheesecake is baked and chilled, it’s time to cut it into small squares. This is where presentation comes into play. You don’t want them to be too big, or they’ll defeat the purpose of having a light dessert. Aim for small bite-sized pieces that are easy to pop in your mouth. These squares can be served plain, but to make them extra special, we garnish them with raspberries.
The raspberries not only add a pop of color and freshness, but they also complement the creamy and tangy flavors of the cheesecake and coconut yogurt. The sweetness of the raspberries balances out the tanginess of the yogurt and cuts through the richness of the cheesecake.
This dessert is perfect for a summer party or BBQ. It’s light, refreshing, and a great alternative to heavier desserts. Plus, it’s easy to transport and serve, making it a great option if you need to bring a dish to a party.
If you’re feeling creative, you can play around with the toppings. Instead of raspberries, you could use other berries or even sliced peaches or mangoes. You could also add a drizzle of honey or a sprinkle of toasted coconut flakes on top.
In conclusion, small squares of cheesecake with coconut yogurt and raspberries are a great option for those who want a taste of cheesecake without feeling weighed down. The addition of coconut yogurt gives the dessert a unique twist and lightens it up, while the fresh raspberries add a pop of color and freshness. If you’re looking for a light and refreshing dessert for your next party, give these small squares a try.