Using a stand mixer or hand mixer, beat the cream cheese until soft and fluffy. Add the yogurt and beat until well combined.Using an ice cream scoop, distribute the filling between the 12 graham cracker crusts. Keep chilled in a refrigerator until ready to serve. Just before serving, top with about 1 Tbsp chopped banana chips per mini cheesecake.
Note: I place all of the cheesecakes on a cookie sheet and cover with plastic wrap to prevent them from drying out.
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