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Mini Cheesecake Cups

Print Recipe
Prep Time 20 minutes
Refrigerate time 1 hour
Servings: 5 mini cheesecakes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the crust
  • 1/2 cup walnuts
  • 6 pitted medjool dates
  • 1/4 cup oat flour
  • dash of salt
For the cheesecake filling
  • 1 cup yogurt I use cashew for non dairy option
  • 1 scoop vanilla protein powder
  • 2 tbsp lemon juice
  • 2 tbsp maple syurp optional for added sweetness
For the raspberry puree
  • 1/4 cup strawberry jelly- no sugar added
  • 1/2 cup frozen or fresh raspberries
  • 1 tbsp psyllium husks powder
  • 1/4 cup water

Equipment

  • 1 Food processor
  • 5 4 oz mason jars with lids

Method
 

  1. 1. Blend up the crust Ingredients in a food processor. Spoon out 2 scoops into each 4 oz mason jar and lightly press down.
  2. 2. In a small mixing bowl combine the cheesecake filling ingredients and mix well until completely smooth. Add maple syrup for more sweetness if desired, but for me the sweetened protein powder is enough.
  3. 3. Blend up the raspberry puree ingredients in a blender til smooth. Spoon mixture on top of the cheesecakes. Refrigerate 1 hour before serving.