Well Made by Kiley

1. Line a 12-cup muffin tin with muffin liners; set aside.
2. Start by making the crust. In a medium bowl, combine the crushed gingersnaps or graham crackers and melted butter. Divide the mixture evenly among the muffin wells, and use the back of a spoon to press down. Set aside.
3. Then, make the cheesecake filling. In a large bowl, beat together the cream cheese and greek yogurt until smooth. Add in the powdered sugar and vanilla, and beat again until smooth. Then, add in the unflavored collagen peptides, ginger and cinnamon. Beat until incorporated.
4. In another bowl, whip the heavy cream until stiff peaks form. Then, fold the whipped cream into the cream cheese mixture.
5. Divide the filling among the muffin wells and use a spoon to spread.
6. Place in the freezer and freeze for at least 4 hours.
7. Thaw in the fridge for 20 minutes before serving.
8. Top with whipped cream and crushed gingersnap cookies if desired.

Enjoy!