For the Crust:
1/4 Cup Pecans or Walnuts - Ground
1/4 Cup Almonds - Ground
3 Pitted Dates - Ground
For the Cheesecake Filling:
8 oz Cream Cheese - Room Temperature
1/2 Cup Greek Yogurt
2 Eggs
1 Tablespoon Vanilla Extract
2 Tablespoons Lemon Juice
1 Tablespoon Raw Honey Melted or Agave
1/3 Cup Vanilla Protein Powder or Sugar or Sugar Substitute
For the Topping:
2 Cups Blueberries - Fresh or Frozen
1/4 Cup Water
1 teaspoon Raw Honey Melted or Agave
1-2 teaspoons Lemon Juice - Depending on taste preference
In a food processor or powerful blender grind up nuts until they resemble course crumbs then remove them and do the same to the dates. With a fork mash the nuts and dates together evenly. If you would like your crust to stick together more, add a little water, melted honey or agave. However, the crumbly crust stays together fairly well in the cupcake liners without any extra wetness. Spoon the crust evenly in 6-8 small cupcake lined muffin tins.
In a mixer, mix all cheesecake filling ingredients together until smooth. Then spoon the mixture on top of the crust lined cupcake tins about 3/4 full. Bake in a Preheated oven at 325 for 25 to 30 minutes.
In a pot bring water, lemon juice, honey and blueberries to a boil, then mash berries loosely and simmer for at least 10 minutes.
When mini cheesecakes are fully cooked, take them out to cool and then refrigerate them for 2 hours or more. After they are chilled, add blueberry topping and serve.
Makes 6 to 8 Mini Cheesecakes
NOTES: This would be a simple recipe to double or triple if making for many guests. It also would be fine to sub another type of berry or even do a mixed berry version of this cheesecake. I used fresh blueberries in mine which tend to be less sweet than frozen fruit, but if using frozen berries, you could omit the honey or sweetener in the topping.
1/4 Cup Pecans or Walnuts - Ground
1/4 Cup Almonds - Ground
3 Pitted Dates - Ground
For the Cheesecake Filling:
8 oz Cream Cheese - Room Temperature
1/2 Cup Greek Yogurt
2 Eggs
1 Tablespoon Vanilla Extract
2 Tablespoons Lemon Juice
1 Tablespoon Raw Honey Melted or Agave
1/3 Cup Vanilla Protein Powder or Sugar or Sugar Substitute
For the Topping:
2 Cups Blueberries - Fresh or Frozen
1/4 Cup Water
1 teaspoon Raw Honey Melted or Agave
1-2 teaspoons Lemon Juice - Depending on taste preference
In a food processor or powerful blender grind up nuts until they resemble course crumbs then remove them and do the same to the dates. With a fork mash the nuts and dates together evenly. If you would like your crust to stick together more, add a little water, melted honey or agave. However, the crumbly crust stays together fairly well in the cupcake liners without any extra wetness. Spoon the crust evenly in 6-8 small cupcake lined muffin tins.
In a mixer, mix all cheesecake filling ingredients together until smooth. Then spoon the mixture on top of the crust lined cupcake tins about 3/4 full. Bake in a Preheated oven at 325 for 25 to 30 minutes.
In a pot bring water, lemon juice, honey and blueberries to a boil, then mash berries loosely and simmer for at least 10 minutes.
When mini cheesecakes are fully cooked, take them out to cool and then refrigerate them for 2 hours or more. After they are chilled, add blueberry topping and serve.
Makes 6 to 8 Mini Cheesecakes
NOTES: This would be a simple recipe to double or triple if making for many guests. It also would be fine to sub another type of berry or even do a mixed berry version of this cheesecake. I used fresh blueberries in mine which tend to be less sweet than frozen fruit, but if using frozen berries, you could omit the honey or sweetener in the topping.