Step 1

Preheat oven to 325F. Line 12 muffin tins with foil liners. Lightly spray with oil. Set aside.

Step 2

In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs. Transfer crumbs into bowl with melted butter and combine until moist.

Step 3

Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten.

Step 4

Bake graham cracker crust for 8-10 minutes. Set aside to cool while you make the filling.

Step 5

In a medium mixing bowl using electric mixer, beat softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in eggs and vanilla, combining until smooth.

Step 6

Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes, until the middle is set.

Step 7

Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours. You can also prepare the cheesecakes 1 day in advance.

Step 8

Once the cheesecakes have chilled (up to 24 hours) you can prepare the chocolate: Place chocolate chips and oil in medium microwave-safe bowl. Microwave in 20 second increments, stirring in between until fully melted.

Step 9

Spoon chocolate over cheesecakes and allow to set – this should be fairly quick because the cheesecakes are cold.

Step 10

Once the cheesecakes have been covered in the chocolate, dip strawberries into melted chocolate and place in center of cheesecakes. Continue this process until all cheesecakes have a chocolate covered strawberry. See notes below about using “ganache” instead of just melted chips.

Step 11

Use leftover chocolate for dipping more strawberries. You can make a tray with both the chocolate covered strawberry cheesecakes and regular dipped strawberries. Enjoy!