• 1 pkg. Effie’s Almond Biscuits, crushed into fine crumbs
• 3 T. unsalted butter, melted
• 1 T. + 1/3 c. honey, divided
• 8 oz. cream cheese, softened
• 4 oz. goat cheese, softened
• 1 t. vanilla extract
• 1 large egg
• 1/4 t. salt
• 2 T. plain Greek yogurt
• 1 lemon zested

Preheat oven to 325F. Line a muffin tin with 12 cupcake liners.

Into a medium bowl, mix the crushed biscuits, butter, and 1 tbsp honey until it resembles wet sand. Divide evenly among the liners and press firmly into the bottom. Bake for 5 minutes, then remove and let them cool.

In a large bowl, beat cream cheese and goat cheese until smooth. Add honey, vanilla, egg, salt, and Greek yogurt, and mix until combined.

Pour the cheesecake batter over the crusts, filling each about 3/4 full. Bake for 15-18 minutes, or until the centers are just set.

Allow the cheesecakes to cool in the pan for 10 minutes, then place into the fridge for at least 2 hours.

Before serving, sprinkle with lemon zest and a drizzle of honey.