Mini Raspberry Swirl Cheesecakes

Directions

1. Crust: In a bowl, mix the graham cracker crumbs and melted butter until well combined.
   Press 2 tablespoons of the mixture into the base of each muffin liner in a muffin tin.
   Freeze for 15 minutes to set.
2. Cheesecake Filling: In a medium bowl, whisk the whipping cream until stiff peaks form.
   Set aside. In a separate bowl, beat the cream cheese and icing sugar until smooth.
   Add the vanilla extract and Greek yogurt. Mix until fully combined. Gently fold the
   whipped cream into the cream cheese mixture until smooth.
3. Raspberry Swirl: In a saucepan over medium heat, cook the raspberries and honey for
   5 minutes, stirring occasionally, until the raspberries soften and break down completely.
   Remove from heat and let cool.
4. Assembly: Spoon 2 ½ tablespoons of the cheesecake mixture onto each crust.
   Add 1 teaspoon of raspberry puree on top and swirl with a toothpick. Chill in the
   fridge for 2 ½ hours.
5. Garnish: Melt the chocolate in a double boiler until smooth.
6. Drizzle melted chocolate on top of cheesecakes. Refrigerate for another 5 ½ hours,
   or until fully set and serve.