12ouncesblock-style cream cheese, room temperature
⅓cupsugar
¼cupyogurt (plain or vanilla), room temperature
½teaspoonvanilla extract
1large egg, room temperature
Instructions:
Strawberry Sauce
Combine the diced strawberries, sugar, and lemon juice in a small sauce pan over medium heat. Use a rubber spatula to stir the strawberries as they cook. As the sauce starts to boil, use your spatula to break up some of the strawberries into smaller chunks.
Cook the sauce until thickened (about 15 minutes) and then remove the pan from the heat. Pour the sauce into a heat-safe bowl and place it into the refrigerator to chill as you make the other components of the cheesecake.
Graham Cracker Crust
Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.
Cheesecake
In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
Add the yogurt and vanilla extract and mix on medium speed until combined. Then add the egg and mix just until incorporated. Remove the bowl from the stand and use a rubber spatula to gently fold in any loose pieces.
Evenly distribute the cheesecake filling into the cupcake liners, covering the graham cracker crust (I used my 1.5 tablespoon cookie scoop). Scoop a ½ tablespoon of the strawberry sauce over each cheesecake and use a toothpick to create a swirl pattern.
Place the muffin pan into the oven and bake for 15-20 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours. Serve your cheesecakes with the extra strawberry sauce (optional).
Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes:
Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.Strawberry Swirl: Use a toothpick to swirl the strawberries into the unbaked cheesecake batter.Bake Time: Be sure that the cheesecakes are completely set and baked through before chilling on the counter. They should bake anywhere between 15-20 minutes.Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.