Mint chocolate mini cheesecakes

Yum, mini cheesecake, these are mint flavored.

Ingredients:
1 tsp Peppermint extract
300g Danon lite and fit vanilla greek yogurt
15 packets stevia
1 tsp vanilla extract
2 large whole eggs
2 scoops vanilla whey protein powder
2.5 tblsp salted butter (not margarine)
2 containers Philadelphia fat free cream cheese
28 sections chocolate graham crackers

Instructions:
Preheat oven to 325F
1) Grind graham crackers in a food processor until finely crushed
2) Melt butter and combine with crushed grahams.
3) Evenly distribute the mixture into 12 muffin liners, silicone works best! Firmly press into bottom of the liners. You can use the bottom of a glass for this.
4) Put the crusts into the oven for 7-9 minutes. Remove when finished and reduce oven temp to 225F.
5) In a small mixing bowl, combine the stevia and whey protein, set aside.
6) In a stand mixer, mix cream cheese alone until smooth. Add in the yogurt, mixing on a lower speed until combined. Add in the extracts, then the eggs, one at a time, mixing until smooth.
7) Add in the dry ingredients, and if desired add in green food coloring.
8) Fill cheesecake batter into the crusts, filling to the top of each.
9) Bake at 225F for 45-60 minutes, or until the centers are just about set.

Recipe will yield 12 mini cheesecakes.
12 carbs/4 fat/14 protein for each mini cheesecake