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Mini Muffin Tin Cheesecakes Topped with raspberry jam and chia seeds These wer…

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▫️Mini Muffin Tin Cheesecakes 😋 Topped with raspberry jam and chia seeds 👌🏼
▫️These were super simple to make and are a healthier spin on cheesecake!
▫️
Crust:
-3/4 cup annieshomegrown organic graham cracker crumbs (these are whole-wheat for an added bonus!!) I just threw mine in my mini food processor and pulsed until fine
-2T brown sugar
-3T melted butter or coconut oil
~combine ingredients and press into the bottom of cupcake liner (I sprayed mine with nonstick spray first)
Filling:
-6 oz Neufchâtel cheese (light cream cheese)
-1/4 cup sugar
-1 egg
-1/4 cup plain Greek yogurt
-1 tsp vanilla extract
Combine all ingredients with electric mixer and pour batter on top of crust.
Bake at 350 degrees F for 15-18 mins. Let cool for 45 mins at room temperature and then refrigerate at least 2 hours. Top cheesecakes with anything you like! Would be fantastic with caramel drizzle, chocolate drizzle, strawberries, jam, or whatever you like! They are great without topping as well! Store in a covered container in the fridge 👍🏼

▫️Happy Tuesday!

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