Mini Cheesecakes

• For the Crust:
• 1 package graham crackers, blended into small crumbs
• 2 1/2 tbsp sugar (I love using Wholesome Sweet organic cane sugar, and you can find it on Thrive Market)
• 4 tbsp butter, melted.

• For the cheesecake filling:
• 16oz cream cheese
• 100g cup sugar (1/2 cup)
• 2 large eggs
• 1/2 cup full fat plain yogurt
• 1 tbsp vanilla extract

For the crust

1. Preheat the oven to 325º. Break apart a package of graham crackers and place in a food processor. Blend until the crackers form small crumbs.
2. Pour the graham cracker crumbs into a large bowl. Melt the butter and add to the graham crackers, along with the sugar.
3. Using a spatula, fold together until the crust forms and the butter is fully incorporated. Taking a cookie scoop, scoop into a muffin tin and divide evenly.
4. Press down with a 1/3 cup measuring cup (if available, if not use the bottom of a small juice glass) to make sure it is flat and compact. Bake the crust for 10 minutes and set aside.

For the cheesecake filling

1. Start by bringing the already warmed oven to 350º.
2. In a large bowl, blend together the cream cheese and sugar until fully combined.
3. Add in the yogurt and vanilla and whisk again until the cheesecake forms a soft texture and the vanilla is incorporated.
4. Lastly, drop in the eggs, whisk again until the eggs are combined.  Using a cookie scoop, scoop some of the batter into the baked crust and bake for 20m.
5. Let cool completely before removing. Remember, the cheesecakes will rise and puff, then fall as they cool!