Preheat the oven to 350F/180C and line a 12 hole cupcake tray with liners.

Place the graham cracker crumbs into a medium sized bowl and then pour the melted butter into the bowl. Mix until all the crumbs are coated in butter.

Place 1tbsp of the graham cracker mixture into the bottom of each liner and press into an even layer. I used the end of a small rolling pin.

Place in the oven for 5 minutes.

Meanwhile, make the cheesecake mixture by placing the cream cheese, Greek yoghurt, egg, vanilla extract, caramel sauce and agave nectar/honey into a large bowl and whisk until smooth and well combined.

Add in the salt and flour and whisk until well combined and there are no lumps of flour.

Once you’ve removed the bases from the oven, place 2tbsp of cheesecake mixture into each liner and smooth over with a teaspoon to make a level layer.

Place in the oven for 15-20 minutes, until an inserted skewer into the centre comes out clean. Cheesecakes will be a pale caramel colour, so don’t worry and think they are overdone if they are light brown!

Leave to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Once cool, spoon 1 teaspoon of salted caramel sauce into the centre of each cheesecake. You can either fill the top completely, or leave a little border around the outside like I did.

Sprinkle with salt flakes, if desired. I used Maldon Salt Flakes.

Serve immediately, or keep in an airtight container, in the fridge, for 3 days.