Who doesn't love cheesecake? We lightened up a traditional recipe and created single-serving portions. In fact, they're so much lower in calories and fat than the traditional version that you can easily enjoy two (or even three!) without an ounce of guilt! These mini cheesecakes have a delicious, nutty crust and creamy filling. Top with your favorite fruit, chocolate sauce or eat as is!
INGREDIENTS FOR CRUST 4 full graham cracker sheets 1/2 cup hazelnuts 2 TBSP coconut oil (melted) 2 TBSP almond milk (or any milk)
INGREDIENTS FOR CHEESECAKE FILLING 8 oz. plain non-fat Greek yogurt 8 oz. softened light cream cheese 1 tsp pure vanilla extract 1/2 cup FlapJacked Banana Hazelnut mix 2 eggs 1/4 cup agave nectar (or sweetener of choice)
INSTRUCTIONS To make the crust: Place graham cracker sheets into a food processor and pulse until broken up into very small pieces (almost powder-like). Pour graham cracker bits into a small bowl. Pour hazelnuts into food processor and grind until you reach the consistency of hazelnut meal (about 30 seconds). Pour hazelnut meal into the bowl with the graham cracker pieces. Pour melted coconut oil and almond milk into the bowl and stir. Line a muffin tin (or two) with 16 cupcake liners. Put one tablespoon on the crust mixture into each liner and flatten out to cover the bottom. Pre-heat oven to 350˚ and begin making the cheesecake filling.
To make the cheesecake filling: Place all ingredients for the filling into a food processor or mixer. Blend together until ingredients are smooth and well-incorporated (about 45-60 seconds). Pour 2 tablespoons of the cheesecake mixture on top of each crust. Place in the oven and bake for about 20 minutes (the cheesecake mixture should be firm in the middle). Remove and let cool for 30 minutes. Remove the cupcake wrappers and place the cheesecakes in the refrigerator for at least 2 hours before serving. ENJOY!