Mini Peach Cheesecakes 

1 ½ cups graham cracker crumbs
a pinch sea salt
1 TB dark brown sugar
9 TB unsalted butter, melted

8-oz cream cheese, softened
4 ounces (1 single container) of Siggi’s Icelandic peach yogurt (or 3 TB sour cream)
½ cup powdered sugar
1 large egg + 1 egg yolk
¼ cup chopped peaches, small chop
extra chopped peaches for garnish, optional

Cook Notes:
Make sure to dry the peaches with paper towels and get as much moisture out as possible. 
If you can’t find Iggy’s yogurt, choose a thick style yogurt.
Iggy’s does NOT have sugar in it; so if you do use another yogurt make sure to adjust sugar in the recipe.
I would not use a Yoplait style yogurt as it is too watery—look for a thick style yogurt instead.
I used tart pans for this recipe. If you don’t have tart pans, then use cupcakes, but make sure to line the tins with cupcake liners and/or non-stick spray.

Preheat oven to 350F.
In a medium bowl, make the graham cracker crust.
Mix together graham cracker crumbs, brown sugar and salt and stir to combine.
Add in the melted butter and stir well.
Evenly divide the crumbs among the tart pans or cupcakes tins.
Make sure to press down the crumbs to make an even layer.

For the cheesecake:
Cream the cream cheese, yogurt and sugar until smooth, add in the egg and egg yolk and mix well. 
 Then add in the chopped peaches.
Fill the tart pan or cupcake tins with cheesecake mixture to almost the top. 
The cheesecake will rise a bit during baking, so don’t overfill the pans with batter.
These bake up fast!
Bake for 16-20 minutes, until cheesecakes are set and no longer jiggly in the middle.

Allow to cool for at least 15 minutes, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.