Raspberry Mini Cheesecakes

Yield

10 standard muffin tin-sized cheesecakes.

Ingredients

Crust

• 1 cup (95 g) graham cracker crumbs
• 2 tbsp (26 g) sugar
• pinch salt
• 2 1/2 tbsp (42 g) butter, melted

Cheesecake

• 1 cup (245 g) Greek yogurt
• 1/4 cup (50g) sugar
• 1 egg
• 1/4 cup (80g) fresh raspberry puree (or preserves, or jam)

Garnish (optional)

• raspberries for topping
• raspberry preserves/jam for topping

Steps

1. Preheat oven to 350F. Line 10 cups of a muffin pan with paper liners, or use mini-cheesecake pan.
2. In a medium bowl, mix together crumbs, sugar and salt. Stir to combine. Pour over melted butter and stir with a fork to moisten the crumbs.
3. Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
4. In a large bowl, cream together Greek yogurt and sugar.
5. Beat in the egg.
6. Beat in the raspberry puree.
7. Divide cheesecake mixture evenly into prepared muffin tins.
8. Bake for 15-18 minutes, until cheesecakes are set.
9. Allow to cool for 10 minutes in the pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.
10. Garnish cheesecakes with a half-teaspoon of raspberry jam each, then top with a raspberry.