Mini Snickerdoodle Cheesecakes
Serves: 12 cheesecakes
For Crust:
  • 5 Tbsp butter, melted
  • 7 sheets graham crackers, pulverized
  • ½ tsp ground cinnamon
  • ¼ tsp salt
For Filling:
  • 2 - 8 oz. packages of cream cheese (room temperature)
  • 3 large eggs (room temperature)
  • ¾ cup sugar
  • 1 Tbsp vanilla extract
  • ½ cup full fat greek yogurt
  • 1 Tbsp ground cinnamon
  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, greek yogurt, and cinnamon. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!
Recipe by Shari Blogs at