Mini Patriotic Cheesecakes

Name: Mini Patriotic Cheesecakes
Ingredients: 1 cup graham crackers, crushed; 3 tablespoons butter, melted; 1 (8-ounce) package Neufchatel cream cheese; 1 cup thick vanilla yogurt (Icelandic/Greek), plus 2 tablespoons thick vanilla yogurt; 1/2 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 lemon, zest and juiced; 1/4 cup strawberries Garnish: Mixed berries and whip cream

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12Made this recipe

Serves: 12

Prep Time: 20 minutes, plus 3 hours refrigeration

Cook Time: 35 minutes

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Ingredients

1 cup graham crackers, crushed

3 tablespoons butter, melted

1 (8-ounce) package Neufchatel cream cheese

1 cup thick vanilla yogurt (Icelandic/Greek), plus 2 tablespoons thick vanilla yogurt

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 lemon, zest and juiced

1/4 cup strawberries Garnish: Mixed berries and whip cream

Preparation

01Heat the oven to 350 degrees F.

02In a bowl, combine crackers and butter.

03Using a pre-lined muffin tin (or well-greased mini cheesecake pan with removable base), press 1 heaping teaspoon of mixture into bottom, creating a crust. Bake for 10 minutes or until golden brown.

04Reduce oven to 300 degrees F.

05In a mixer bowl, beat cream cheese, yogurt, and sugar on medium-high speed until well combined. Reduce mixer speed and blend in egg. Flavor with vanilla extract, lemon zest and juice. If mixture appears thin, add additional 1 to 2 tablespoons of yogurt.

06Fill muffin tins with cheesecake mixture and bake approximately 25 to 30 minutes, or until center is almost set and slightly jiggles.

07Refrigerate 3 hours to set before removing mini cheesecakes from muffin tins.

08In a blender, puree strawberries.

09On top of each cheesecake, spread strawberry puree. Garnish with fresh berries and whip cream.