2 cups of crushed chocolate graham crackers (or alternatively Oreos, chocolate animal crackers or chocolate wafers etc.)
3 tbsp. melted butter or coconut oil
(3) 8 oz. pkgs. cream cheese, at room temperature
⅔ cup International Delight Heath Coffee Creamer
2 tbsp. plain Greek yogurt
2 eggs
1 tsp. pure vanilla extract (or alternatively almond extract)
½ cup granulated sugar (may substitute with light brown sugar)
2 tbsp. flour
Salted caramel sauce
Toffee bits or Heath Bar chopped into bits
Instructions
Preheat oven to 350 degrees F.
Line #24 (2/12 cup muffin tins) with liners.
In a small bowl combine cookie crumbs with melted butter or oil and mix until moistened; press approximately 1 tbsp. of crumbs into the bottom of each liner.
In a large bowl or stand mixer beat cream cheese for 2 minutes until smooth. Add Greek yogurt, extract, and heath creamer and blend until well combined.
Add eggs one at a time mixing for 1-2 minutes after each addition to fully incorporate.
Add sugar and flour and mix well.
Pour cheesecake batter into cups ⅔ of the way full and bake for 25-30 minutes. The cheesecakes will puff up during baking but settle as they cool to form a hollow in the center perfect for toppings.
Cool completely on wire racks.
Top each with a spoonful of salted caramel sauce and sprinkle of chopped bits of heath bar or toffee chips.
Chill in refrigerator for at least 2 hour before serving & keep leftovers refrigerated in an airtight container or freeze for future use.
Serve & enjoy! Yields 24 servings.
Recipe by How to Have it All at https://www.howtohaveitall.net/mini-heath-bar-cheesecakes-recipe/