Ingredients
Crust
- 10 graham crackers
- 6 tbsp melted butter
Cheesecake Filling
- 1 block neufchatel (or 1/3 less fat) cream cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup honey
- 1 egg
- 2 tsp vanilla
- pinch of salt
Optional topping: warm blueberries in microwave.
Instructions
- Preheat oven to 350F and grease or line a muffin tin
- In a food processor, blend together graham crackers and butter. Alternatively, crush into very fine crumbs using something heavy.
- Divide crumbs evenly amongst muffin tin and press down to flatten and pack using fingers.
- Bake for 6 minutes.
- While baking, clean food processor and then add all ingredients for cheesecake filling to clean food processor.
- Blend until completely smooth.
- Divide evenly amongst muffin tin and bake for 17-20 minutes or until they look set and do not jiggle.
- Let cool 15 minutes before refrigerating for at least 2 hours.
- Top with warmed blueberries if desired.
Category: dessert, mini, cheesecake, gluten-free, nut-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
