- 2 cups graham cracker crumb
- 5 Tbsp coconut oil, melted, plus extra for greasing pan
- 2 Tbsp maple syrup
- 1/8 tsp salt
- 6 oz cream cheese, softened
- 1 1/3 cups plain whole-milk Greek yogurt
- 2/3 cups maple syrup
- 2 large eggs
- 2 1/2 Tbsp cornstarch
- 2 tsp lemon zest
- 2 1/2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- Fresh berries, for garnishing
- Preheat oven to 350°.
- Using the extra coconut oil, grease a 12-cup standard-size muffin tin as well as 2 additional cups from another standard-size tin — for a total of 14 cups. Cut 14 strips of parchment paper: Each strip should measure 2 inches by 6 1/2 inches. Place 1 strip inside each muffin cup, making sure ends of strip are on either side of cup for easy removal of cheesecakes.
- Make Crust: In the bowl of a food processor, pulse graham cracker crumbs, the 5 tablespoons of melted coconut oil, the maple syrup, and salt until well blended. Using your fingers, press approximately 2 tablespoons of crust mixture into an even layer into bottom of each muffin cup. Bake for 5 minutes, or until crust edges are lightly golden. Reduce oven temperature to 325°.
- Make Cheesecake: Clean food processor bowl. Process cream cheese, yogurt, maple syrup, and eggs until well combined. Add cornstarch, lemon zest, lemon juice, vanilla, and salt. Process until smooth, about 1 minute.
- Place about 1/3 cup of cheesecake filling over crust in each muffin cup. Bake for 30 to 40 minutes, until filling edges are set but center still jiggles slightly.
- Cool cheesecakes in muffin tins for 45 minutes. Transfer tins to refrigerator and chill for at least 3 hours. Before serving, carefully run a knife around edge of each muffin cup. Pull up on both ends of parchment strips to remove each cheesecake. Top with fresh berries. Serve.
Per serving (1 cheesecake): 221 Calories, 4 g Protein, 24 g Carbohydrates, 12 g Total fat (8 g sat), 165 mg Sodium, ★ Vitamin B2 (riboflavin)