Mini Coffee Cheesecake Recipe for 12

Instructions:

1. Combine the crushed graham cracker crumbs, melted butter, and brown sugar in a small bowl.
2. Press approximately 1 tablespoon of the crust mixture firmly into the bottom of each lined mini muffin cup.
3. Preheat the oven to 325°F (160°C).
4. Bloom the coffee by mixing instant espresso powder with 1 tablespoon of warm water to create a concentrated paste.
5. Beat the softened low-fat cream cheese and Greek yogurt on medium speed until smooth.
6. Gradually add honey and the espresso paste, mixing on low speed.
7. Add eggs one at a time, mixing just until combined.
8. Stir in vanilla extract and sifted cornstarch until the batter is a uniform mahogany color.
9. Divide the batter evenly among the crusts, filling each cup about 3/4 full.
10. Bake for 22–25 minutes until the edges are set but the centers still have a slight wobble.
11. Remove from oven and cool completely in the tin before transferring to the refrigerator to chill for 4 hours.