Mini Greek Yogurt Cheesecake Cupcakes W/Berry Sauce

Every one has a sweet tooth and I firmly believe you should allow that sweet tooth to win every now and then. When I have a craving for something sweet, I try to make sure that it isn't completely horrible for me and I really strive to eat things that give me some nutrition. These mini greek yogurt cheesecakes are the perfect solution for a sweet tooth, without all the extra guilt that can come from eating desserts that are high fat/high calorie.

Mini Greek Yogurt Cheesecake Cupcakes w/Berry Sauce
Serves: 12 cheesecake cupcakes
Adapted by: http://vol25.typepad.com/vol25/2012/03/low-calories-greek-yogurt-cheesecake-minis.html

Ingredients
12 ounces plain Greek Yogurt - Strongly recommend Chobani
1 package sugar free cheesecake pudding mix
1 cup almond milk (or any other milk you prefer) - recommend using sweetened vanilla almond milk
3 tablespoons light butter
5 graham crackers
12 cupcake liners
1 cup berry, of your choice - I recommend blueberries or raspberries

Directions:
-Take a small ziploc bag and add the graham crackers to it. Crush the graham crackers into small pieces.
-Melt the 3 tablespoons of butter and add to the graham cracker mixture. In each cupcake liner, press a little of the graham cracker mixture on the bottom of each. Make sure to press firmly to pack it down.
-In a medium mixing bowl, combine the greek yogurt, pudding packet, and milk and mix well. A whisk works best when mixing these together.
-Add yogurt mixture to each of the cupcake liners, making sure to distribute evenly among all 12 liners.
-Pop the cheesecakes in the refrigerator for 30 minutes.
-While cheesecakes are setting in the refrigerator, you can make a simple berry sauce to pour over the cheesecake cupcakes.
-For the berry sauce, use 1 cup of any berry you prefer (it can be fresh or frozen), and add to a small nonstick saucepan. Add 1 tablespoon of sugar and heat berry/sugar mixture on medium heat until the mixture starts to boil. You can mash or stir the cooked fruit so it appears more runny. Add 1 tablespoon of corn starch to the mixture and stir together very well. The mixture will be thicker and then is ready to pour over your cheesecake cupcake.
-Serve

Enjoy! :)