4 Chocolate Cookies - Recipe in November 2015, but you can use any chocolate cookie
3 tablespoons unsalted butter - melted
2 oz cream cheese - room temperature - (I used Philadelphia cream cheese)
1/2 cup whole milk Greek yogurt - (I used Fage Greek Yogurt)
1/4 cup cane sugar
A pinch of salt
Strawberries for garnish
Using plastic wrap, line each mini muffin with plastic wrap.
Make sure the plastic wrap slightly hang overs each one. This will help to remove them from the tin after they have set.
It can be done with out the plastic wrap as well. But make sure after the cheesecakes have set you use a knife to scrape
around the edges to remove each one.
In a food processor place the cookies and melted butter. Pulse the mixer until the cookies have completely broken apart.
Scoop about 1 teaspoon of the cookie base into the each mini muffin. Press down to make it even.
In a stand mixer, whip together the room temperature cream cheese, Greek yogurt, sugar and sea salt.
Let this become nice and smooth. It's best to whip on high for about 1 minutes.
Then gently fold the cream cheese mixture together to make sure it is nice and smooth.
Spoon even amounts on top of each cookie base. Smooth the tops with a spatula.
Place this in the freezer to set for at least 1 hour, best if it is 3-4 hours.
To garnish, slice pieces of strawberries and place on top.
Remove the plastic before serving and let the mini cheesecakes sit at room temperature for 5 minutes before you serve them.