Makes 6 mini cheesecakes
Ingredients:
Crust
9 Oreo or bourbon cream
cookies
1 teaspoon butter, cold,
cut into cubes
Filling
1 (8 ounce) package of cream
cheese
1 Tablespoon Greek yogurt
1/3 cup icing sugar
1 egg
1 teaspoon vanilla
extract
Topping
3 figs, fresh and ripe,
sliced
3 Tbsp organic honey
6 Cupcake paper liners
Directions:
Preheat oven to 350
degrees F (175 degrees C). Line a cupcake pan with 6 cupcake paper liners.
Pulse the cookies and
butter for just a few seconds to form fine crumbs, Divide the mixture equally
into 6 paper cups liners, pressing down with the back of a spoon.
In a mixing bowl, beat
cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each liner
with this mixture, about three-fourths full.
Bake
for 15-18 minutes. The edges would have lightly browned, the crust will be
firm, but the center will be jiggly. Cool
and then refrigerate for 4 to 5 hours. Top each cheesecake with a few fig slices and
brush the figs with honey; Serve!
