Preheat oven to 300F. Line 12 muffin tins with silicone liners. Lightly spray with oil. Set aside.

In a small food processor, process graham crackers into crumbs, then pulse together with butter until combined.

Evenly divide graham cracker mixture into the bottom of the liners. Divide between the 12 liners, pressing with back of tablespoon to flatten or use your clean fingers.

Bake graham cracker crust for 15 minutes. Set aside to cool for 10 minutes while you make the filling.

Use a food processor, to

In a medium mixing bowl using electric mixer or stand mixer, beat together softened cream cheese until light and fluffy.

Add in yogurt and sugar, beating again until smooth.

Then add in egg, egg white, and chopped up strawberries. Beat until just combined.

Evenly distribute cheesecake batter into liners with baked graham cracker crusts.

Bake the mini cheesecakes for 15 minutes, until the middle is set.

Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving.