Mini Cheesecake

Crush the biscuits with a food processor, then mix with the melted butter. The crumbs will absorb different amounts of butter depending on the biscuit type, so if it feels too dry, you can add a little more butter.

In a bowl, mix the cream cheese until smooth, then add the sugar, yogurt, egg, lemon juice, vanilla, and a pinch of salt. Mix until smooth at medium speed for 2-3 minutes.

Spread the biscuit mixture about half a cm thick at the bottom of silicone or muffin molds, pressing it down well, then pre-bake at 165 degrees Celsius for about 10 minutes. Afterwards, remove from the oven, spread the cream evenly over it, making sure to fill the mold but not completely, as it will rise slightly during baking. Then return to the oven at 155 degrees Celsius for about 22 minutes.