Ingredients:

1 cup graham cracker crumbs (10-12 squares)

4 tbsp butter - melted

8 oz reduced fat cream cheese - room temperature

1/2 cup reduced fat sour cream - you can use Greek yogurt if you prefer

1/2 cup sugar

1 tsp vanilla extract

6 tbsp fat free caramel sauce (topping)

2 tsp sea salt (topping)

Directions:

1. Preheat oven to 350. Line a mini cupcake pan with liners.

2. Crush 10-12 graham crackers in a zip-loc bag or in a food processor. In a medium bowl combine graham cracker crumbs and butter. Press 1 Tbsp of crust mixture into each cupcake tin and press up the sides a little.

3. Bake for 5-10 minutes until crust starts to turn a golden brown, remove and let cool to room temperature.

4. Filling. In a medium bowl beat together cream cheese and sour cream (or Greek yogurt) until smooth. Add in sugar and vanilla extract and beat until smooth. Taste and add more sugar if needed. Fill cupcake tins with 1/2 - 3/4 Tbsp with cheesecake filling. Top with 1/2 tsp caramel sauce and sprinkle with sea salt.

5. Refrigerate overnight or pop in the freezer for an hour or until set.

Bon Appetit!