Mini Chocolate Strawberry Cheesecakes (Edit recipe)

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Better-for-you mini cheesecakes, with a wholesome crunchy base made from paleo granola, a low sugar, silky smooth cheesecake filling, and a creamy chocolate ganache topping

PREP TIME

15 minutes

COOK TIME

18 minutes

INGREDIENTS

13

Serves: 10

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Ingredients

Base

Cheesecake

Ganache

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Process granola and measure 1 cup worth, and mix with melted butter
  2. Press down into 9-10 silicone muffin liners in a muffin tin
  3. Bake at 350 for 6 min
  4. Whip cheesecake ingredients together with an electric mixer
  5. Divide between the 10 muffins and bake an additional 18 min
  6. Allow to cool for 30 min then set in the fridge for 4 hours or overnight
  7. Melt chocolate and peanut butter together until smooth, and cool slightly
  8. Top set cheesecakes with ganache, chopped chocolate, and halved strawberries
  9. Allow to set in the fridge an additional 15 min until the ganache has set
  10. Enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:296
Fat:22 g
Carbohydrates:21 g
Protein:8 g
Cholesterol:1 g
Sodium:64 mg
Fiber:4 g
Sugars:8 g
Sugar Alcohol:0 g
Calculated per serving.
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One response to “Mini Chocolate Strawberry Cheesecakes”

  1. Reed Dunn says:

    These look like a decadent bite, and I love the granola crust.

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