The BEST {guilt free} Cheesecake

Today is National Cheesecake Day.

Perfect reason for making one I suppose.
I have only made a few, and they do not turn out all that well.
If you have a secret to a crack free cheesecake, please share.

On a completely different subject, the scale has NOT been my friend lately, so I set about to create a cheesecake that would  not require 2 hours on the treadmill to burn off.
I still wanted it to taste like cheesecake.
Many “guilt-free” cheesecake recipes call for ricotta, or goat cheese, and to me this is not an acceptable substitution.
I think my mini {portion controlled} cheesecakes taste like the real deal, and those little cracks, easy to cover up with berries.
For the crust:
1 cup of graham cracker crumbs
1/3 cup of almond meal
1/3 cup of honey
1/3 cup of melted coconut oil
For the Filling:
8 oz of light cream cheese
1/2 cup of non-fat Greek style yogurt
2 tbsp honey
1 egg
1 tsp vanilla
preheat the oven to 300F
line a muffin pan with cupcake liners
combine the cracker crumbs, almond meal, honey, and coconut oil
stir until well combined
place about 1 tablespoon in each liner and press into the bottom of the cup
In a food processor combine all of the filling ingredients and pulse until the filling is smooth
(this only takes about a minute)
pour evenly over each crust
bake for 25 minutes

cool to room temperature and then chill  until ready to serve
top with fresh berries

A cheesecake that you can feel good about enjoying!