In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Add spoonfuls of your graham cracker mixture (about 1 ½ to 2 TBSP) to your cheesecake molds/pan, then use your fingers or a small shot glass to press down crusts in each mold
Place pan in freezer for about 15-20 minutes or until crusts are firm.
Meanwhile, beat together the cream cheese and yogurt, gradually adding in the confectioner’s sugar. Mix until no lumps remain.
Carefully top your graham cracker crusts with spoonfuls of the mixture, filling just to the top of each mold.
Refrigerate overnight, or for at least 4-5 hours. If in a hurry, you can also pop them in the freezer for a shorter amount of time.
Once cheesecakes have set, carefully remove from your molds, and top with berries or chocolate shavings. Serve immediately and enjoy!
