21.2ozDannon Light & Fit® Pumpkin Pie Greek Yogurt®equivalent to 4 single containers
8ozlight cream cheeseroom temperature
12mini graham cracker crusts
3/4cupReddi-wip® original topping
1/3cupWhite chocolate chips
Beat cream cheese with a stand or hand mixer for 2 minutes until smooth and fluffy.
Add all 4 yogurts and beat until well combined about 2 minutes, scraping bowl once or twice. Pour or scoop mixture into mini crusts. I used an ice cream scoop to measure them out evenly. Smooth with the back of a spoon.
Chill until ready to serve.
To serve, dollop with Reddi-Whip topping and top with 1/2 Tbsp each chopped macadamia nuts and white chocolate chips. Serve immediately.
Store any leftovers in a air-tight container for up to 3 days.
Top with the whipped cream right before serving because the Reddi-Whip deflates and becomes runny as it sits.The longer these sit in the fridge, the more moisture sinks into the crust. If you want a crisp crust for serving, make the filling separately and keep in an air tight container and fill the cheesecakes right before serving.