- 1/3 cup crushed chocolate graham crackers 2 large sheets
- 2/3 cup plus 2 TB low-fat Greek yogurt separated
- 8 oz light cream cheese at room temperature
- 2 large eggs
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 10 oz bag frozen cherries
- 1 TB sugar
- 1 tsp lemon juice
- pinch salt
- 2 tsp cornstarch
- 1 oz dark chocolate shaved
Preheat oven to 325 degrees and line a 12 muffin pan with paper liners.
Pulse crackers in a mini chop (or crush in a sealed baggie) to a fine crumb. Toss with 2 TB yogurt. Use the back of a spoon to press cookie crumbs into the bottom of each liner.
Beat together remaining yogurt, cream cheese, eggs, sugar, and vanilla extract. Spoon evenly into muffin cups and bake for 15-20 mins or until top is set. Let cool and chill.
Combine cherries, sugar, lemon juice, and salt in a small saucepan over medium heat. Bring to a simmer and use a potato masher to lightly crush cherries.
Combine cornstarch with 2 tsp cold water and stir into cherry mixture until thick. Cool cherry topping completely before using (may be made up to 1 day ahead).
Serve each cheesecake topped with a heaping TB of cherry topping and chocolate shavings.