Skinny Mini Strawberry Cheesecakes

Crust 1 cup graham cracker crumbs ¼ cup unsalted butter, melted 1 tablespoon sugar

Filling 2 (8-oz) packages 1/3 less-fat cream cheese ⅔ cup sugar 1 tbsp cornstarch ½ cup seedless strawberry jam ¼ teaspoon salt 1 teaspoon vanilla 5 drops red food coloring 2 eggs 2 (5.3-oz) containers strawberry Greek yogurt Topping 1 cup fat-free whipped cream or whipped topping 15 strawberries

For the Crust 1. Preheat oven to 325 degrees. Place foil liners in standard size muffin/cupcake pans. 2. Combine graham cracker crumbs, melted butter, and sugar. Press 1 tablespoon of the mixture into each liner.

For the Filling 1. Beat cream cheese with cornstarch, sugar, and salt until light and fluffy. Add strawberry jam, vanilla, and food coloring. Mix until combined. Add eggs one at a time mixing well after each addition. Mix in Greek yogurt.

2. Pour cheesecake mixture over crusts. Fill each liner nearly to the top. Bake for 20-22 minutes until the edges are set but the center remains wobbly. 3. Cool in pans for one hour. Place in refrigerator. Chill at least four hours before serving. Top with light whipped cream and Strawberries.

Yields 15 For best results use room temperature ingredients. Nutrition information for one mini cake: 213 calories 24 g carbohydrates 10 g fat 4.9 g protein 19 g sugar