Ingredients:

  • 1.5 cups graham cracker crumbs
  • 4 tbsp unsalted butter, melted
  • 0.25 tsp sea salt
  • 1 tbsp honey
  • 16 oz full-fat cream cheese, room temperature
  • 0.5 cup plain Greek yogurt
  • 0.5 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice

Instructions:

  1. Prep the tin. Line a 12 cup muffin tin with foil liners.
  2. Mix the base. Combine 1.5 cups graham cracker crumbs, 4 tbsp melted butter, 0.25 tsp sea salt, and 1 tbsp honey until it looks like wet sand.
  3. Press the crust. Divide the crumb mixture evenly across the 12 liners and press down firmly with the bottom of a small glass.
  4. Cream the cheese. Beat 16 oz room temperature cream cheese for 3 minutes until smooth and slightly fluffy.
  5. Add the liquids. Mix in 0.5 cup Greek yogurt, 1 tsp vanilla extract, and 1 tbsp fresh lemon juice until fully combined.
  6. Incorporate sugar. Gradually add 0.5 cup sifted powdered sugar on low speed until the filling is velvety.
  7. Fill the cups. Spoon or pipe the mixture into the prepared liners, filling them nearly to the top.
  8. Level the tops. Use a small spoon to smooth the surface of each cup until they are flat and even.
  9. Chill to set. Refrigerate for at least 2 hours until the centers feel firm to a light touch.