Prepare your cupcakes tin with placing cupcakes liners.

In food processor add cracker, pulse until finely chopped. Or place the crackers in a zip bag and crush with a roller until finely chopped.

Place crackers in a large bowl and add butter, mix the butter in completely.

Add a tablespoon of the crust into each cupcake paper.

Use a glass bottom to press the crust down.

To make the filling in a large bowl cream the cream cheese with sugar, lemon zest and vanilla. Add yogurt give a quick mix add eggs, combine and finally add the flour, beat until well mixed.

Fill the cupcakes paper liners with cheese batter.

Bake at 170°C for 15 minutes. Turn off oven and allow to rest in the oven for about 15 minutes with the half door open, then remove and allow to cool at room temperature. Chilled for at least 4 hours so they firm up. Once cooled decorate with fruits or jam.