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Mini Strawberry Cheesecakes with Walnut Crust

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Ingredients
  

For the Crust

  • Ground Walnuts-1 1/2 cups
  • Melted Butter-4 tbsp
  • Sugar or honey-2-3 tbsp

For the Filling

  • Reduced Fat Cream Cheese-8 oz room temperature
  • Egg-1 room temperature
  • Greek Yoghurt-2 tbsp
  • Vanilla Extract-1 tsp
  • Sugar-1/4 cup

For the Topping

  • Fresh Sliced Strawberries

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a food processor place the Walnuts and pulse them until a crumb consistency.
  • Add the butter and sugar and pulse again.
  • Line a mini muffin pan with muffin liners.
  • Evenly divide the mixture among the liners and press with your fingers all over.
  • In a bowl using your electric mixer beat the softened cream cheese and egg until creamy.
  • Gradually add the sugar and beat until smooth.
  • Add the Greek Yoghurt and vanilla and beat until combined.
  • Pour a tbsp or two on prepared muffin cups.
  • Bake until the cheesecakes are puffed and set in the center about 17-20 mins.
  • Transfer the pan to a wire rack and let it cool in the pan and then transfer into a tray and cool completely.
  • Refrigerate for a few hours or overnight.Garnish with sliced strawberries and serve.