Preparation

• Preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
• Prepare the crust by placing graham crackers, ritz crackers, and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
• Spoon 1-2 heaping tablespoons of the graham cracker crumble into each muffin cup. Press the crumble down into the pan.
• Bake the graham cracker crust for 5 minutes at 350ºF.
• While the crust is baking, prepare the cheesecake filling. Process the Greek yogurt in a high-speed food processor until smooth. Add the softened cream cheese and process until combined.
• Add the honey, vanilla extract, lemon juice, and lemon zest, then process again. Finally, add the egg white and pulse until just combined.
• Remove the crust from the oven. Spoon in around 1.5 - 2 tablespoons of the cheesecake mixture into each mini cheesecake.
• Top the lemon filling with lemon zest or graham cracker crumbs.
• Bake mini cheesecakes for 10-12 minutes, or until they are firm to the touch.
• Let the cheesecakes cool for at least 15 minutes before removing them from the muffin tin, then transfer them to the refrigerator to chill for at least 2 hours before serving.