Mini Cheesecakes!

For the crust:

9 graham crackers
Pinch of salt
3 T.  butter, melted

 

For the filling:

1 c. strawberry greek yogurt
4 oz. cream cheese, at room temperature
1/4 c. sugar
1 egg + 1 egg white
1 t. vanilla
Pinch of salt



 

 In the bowl of a food processor, pulse the graham crackers until they are finely ground.   Add the salt to the graham cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Scoop 2 tablespoons of crumbs into a greased muffin cup and press to form an even layer in the base. Repeat with the remaining crumbs in the remaining muffin cups.  Bake the crust for 4 to 5 minutes at 375 degrees, or until the edges are lightly golden. Let the crust cool  and lower the oven temperature to 325°F.  In the bowl of the clean food processor, combine the yogurt with the cream cheese and sugar and process until smooth, 1 to 2 minutes. Add the eggs, vanilla, and salt, and continue to process until the batter is smooth and combined, 1 minute more.  Scoop ⅓ cup cheesecake filling onto each  crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 minutes. Refrigerate until ready to serve.