Oh Snap Macros

0 Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. In a food processor, crumble the graham crackers until well crushed and you have a bowl of fine crumbs.
1 Pour in the melted coconut oil or butter and pulse to combine. The mixture should resemble wet sand.  
2 Evenly split the graham cracker crust in the bottom of each liner in the muffin pan and press firmly into the bottom.  Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling. 
3 To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes. The sugar should not be grainy at this point but well incorporated into the cream cheese.  
4 Mix in the greek yogurt, vanilla extract, and flour until incorporated.  
5 Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.  
6 Using a large cookie scoop (1.5 Tbsp.) place one scoop of the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distributed between all 12 muffin tins. 
7 Top each filling with 1 tsp. strawberry jam and swirl into the cheesecake filling with a small spoon or toothpick being carful not to move the crust. 
8 Bake cheesecakes for 14-16 minutes or until the edges are set and the middle slightly wobbles.  
9 Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 2 hours or overnight for best results. 
10 When ready to serve, top each with an additional 1 tsp. of jam, freshly sliced strawberries and serve.