Mini Cheesecakes

These are so amazing and a perfect little dessert! You can use any cream cheese, I used strawberry and blueberry. This takes about 30 minutes from start to finish and is absolutely delicious. This recipe makes about 18 mini cheesecakes, you are welcome to half the recipe.

Ingredients

Crust

• 1 1/2 cups crushed graham cracker

• 3 tbsp granulated sugar

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1 tbsp honey

• 1/4 cup unsalted butter, melted

  Cream cheese filling

• 16 ounces cream cheese at room temperature

• 1/2 cup sour cream

• 1/2 cup granulated sugar

• 2 eggs

• 1/2 tsp cinnamon

• 1 tsp vanilla extract

• 3 tbsp lemon juice

• 1/4 tsp salt

  Greek Yogurt Topping

• 3/4 cup plain Greek yogurt

• 3tbs packed brown sugar

• 1/2 tsp vanilla

• pinch of salt

Directions

• preheat oven to 350 degrees, line muffin tins with cupcake liners or use cooking spray

• in a plastic bag crush your graham crackers until fine, pour into a bowl, and add melted butter, salt, sugar, and honey. Mix until combined. Evenly distribute your graham cracker crumbs into each muffin tin and press down firmly into each one, set aside.

• in a separate bowl, mix room-temperature cream cheese and sour cream until smooth. Add in sugar and eggs and mix. Next, fold in vanilla, salt, cinnamon, and lemon juice.

• Take about 1/4 cup of your cream cheese mixture and pour it into your muffin tins. Once all of the batter is gone bake in the oven for 17-20 minutes. You know they are done when the center jiggles slightly and the edges are set. When they come out let cool for 15 minutes, and then let them chill in the freezer for 30 minutes.

• While you wait make the yogurt topping, in a bowl, combine Greek yogurt, vanilla, brown sugar, and salt mix.

• Frost them and top with berries or anything you like, and ENJOY!