Set out cream cheese, egg, and yogurt to come to room temp
Process graham crackers and mix with melted butter
Press down into 10 silicone muffin liners in a muffin tin
Bake at 350 for 6 min
Whip cream cheese first, then add remaining cheesecake ingredients together and mix with an electric mixer
Divide between the 10 muffins and bake an additional 18 min
Allow to cool for 30 min then set in the fridge for 4 hours or overnight
Make whipped cream by chilling a mixing bowl
Add heavy cream, protein powder, powdered monkfruit or sugar, tapioca, and vanilla to the mixing bowl
Whip with a stand or hand held electric mixer about 5 minutes until fluffy and it holds a peak
Place in a piping bag, pipe over top your cheesecakes, and top with more lemon zest
Enjoy!
