WHIPPING CREAM:
- ⅓ cup heavy whipping cream
- 1 tablespoon light brown sugar
- ½ teaspoon vanilla extract
TO DECORATE:
- Chocolate sauce – optional
- Graham cracker crumbs – optional
Directions:
Preheat the oven to 350°F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners, set aside.
For the crust, combine graham cracker crumbs, melted butter, light brown sugar, and ground cinnamon. Spread evenly in the pan and press.
For the cheesecake, mix cream cheese, granulated sugar, and light brown sugar until creamy. Add eggs, Greek yogurt, and vanilla, mixing until combined. Stir in chocolate chips.
Spread the mixture over the crust and bake for 13-15 minutes. Turn off the oven, leave the door open, and let the cheesecakes sit for 5 more minutes.
Cool completely, then remove from the pan. Chill in the fridge for 2-3 hours.
For the chocolate ganache, heat heavy cream until just before boiling. Add chocolate chips, let sit for 4 minutes, then stir until smooth. Spread over cheesecakes.
For the whipping cream, beat heavy cream, brown sugar, and vanilla until stiff peaks form. Top cheesecakes with whipped cream. Drizzle with chocolate sauce and sprinkle with graham cracker crumbs.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes + chilling | Kcal: 454 | Servings: 12 servings
