These mini black bottom cheesecakes are a beloved family recipe, perfect for spring and Mother’s Day. They feature a chocolate sandwich cookie crust, a creamy cheesecake filling made with Greek yogurt, and are topped with flavorful raspberry jam.
Preheat oven to 350°F. Line and spray a muffin tin. Combine cookie crumbs and melted butter; Press mixture into each well of the muffin tin until compact. Bake for 5 minutes. Meanwhile use a hand mixer to beat together the cream cheese and sugar. Add the yogurt, eggs, and vanilla; Beat again. Pour batter onto cooled cookie crusts; Bake for an additional 15 minutes. Heat raspberry jam slightly. When the cheesecakes are done, top each one with the jam before setting for 15 minutes in the fridge.
