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1
Preheat the oven to 350 F and line a 12 hole muffin tin with liners.
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2
Put graham cracker crumbs into a bowl. Tip in your melted butter and stir until all the biscuit crumbs are coated in butter, mixture will be crumbly and a little dry.
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3
Place just under 1 tablespoon of biscuit crumbs in each muffin liner and press into a level layer with a small spoon or your fingers. Place in the oven for 5 minutes, until slightly puffy and ever so slightly darker in colour. Once done, remove from oven and leave to one side.
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4
Whilst the biscuit base is baking, make the cheesecake: Place the cream cheese, Greek yoghurt, egg and vanilla into a large bowl and whisk until well combined and smooth. Add the flour and agave nectar and whisk until well combined.
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5
Place raspberries in a small bowl and mash with a fork. Smaller and larger lumps of raspberry are fine. Place 3-4 large spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined. Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition. Don't mix it in entirely, you want to swirl the two mixes together and see the difference between the white and pink cheesecake mixes.
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6
Divide the cheesecake between the muffin liners, filling each one almost level.
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7
Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, ever so slightly coloured around the edges and set. When you wobble the pan, the cheesecake shouldn't wobble much-only the slightest wobble in the middle! Remove from oven when done.
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8
Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.
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9
Once cool, cheesecake cups will keep in an airtight container in the fridge for 3 days.
