Sinfully delicious, but macro-friendly, these Mini Cheesecakes are perfect for keeping in your own fridge or for bringing to parties. Top them with fruit, chocolate sauce, peanut butter, cookies... whatever your favorite toppings are, they're guaranteed to taste delicious on these!

Important Information

12 tablespoons graham cracker crumbs
3 tablespoons melted light butter
3 tablespoons granulated stevia (or 2-3 packets no-calorie sweetener)
1/4 teaspoon salt
8 ounces fat-free cream cheese
1 cup non-fat plain Greek yogurt
2 eggs
2 teaspoons pure vanilla extract
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 – 3/4 cups granulated stevia (6-8 packets no calorie sweetener)
1/2 teaspoon lemon zest (optional but makes it taste more like true cheesecake!)

Preheat your oven to 350 degrees F.
In a bowl, combine graham cracker crumbs, butter, stevia, and salt. Mix until it is a little lumpy but holds together when you pinch it with your fingers.
Spray a muffin pan with cooking spray. Fill each muffin Take a heaping tablespoon of the crust mixture, and fill each cup with a heaping tablespoon of crust.
Press the crumbs down in each cup to form a flat, dense, uniform crust.
Bake for 15 minutes.
While the crust bakes, combine remaining ingredients using an electric mixer or whisk until very smooth.*
When crust is finished baking, fill muffin cups with your cheesecake mixture.
Tap your pan (dropping it gently from a few inches in the air) on your counter to smooth out the tops and pop any air bubbles.
Bake for 20 minutes and remove from oven.
Place the entire pan in your fridge, uncovered, for at least 2 hours to cool completely.
When they’re nice and cooled, use a thin, sharp knife to scrape around the edges and separate the cheesecakes from the pan – this will ensure that they come out cleanly.
Remove from pans, add some toppings, and serve!