Mini Cherry Cheesecakes! (Edit recipe)

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Imagine all the goodness of cherry pie + classic cheesecake with a buttery graham cracker crust! These are gluten free, refined sugar free, and higher in protein than traditional cheesecake, too!

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PREP TIME

20 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 12

Ingredients

1 cup Graham Crackers, Gluten free, finely crushed
3 Tbsp Salted Butter, Or ghee

Cheesecake filling

8 oz Full Fat Cream Cheese
.33 cup Plain Greek Yogurt
.25 cup Swerve Granular (sugar substitute), Or organic cane sugar
1 whole Egg
1 tsp Pure Vanilla Extract

Cherry Topping

1 cup Frozen Cherries, Or fresh, pits removed
1 Tbsp Arrowroot Flour
1 Tbsp Pure Maple Syrup
1 Tbsp Lemon Juice

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Process

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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

Combine melted ghee & graham cracker crumbs together and press into 12 cupcake liners (silicone or disposable). Bake at 350 for 6 min
-use an electric hand mixer to combine cheesecake ingredients together until smooth. Evenly distribute into cupcake liners
Bake an additional 18 min & allow to cool before moving to the fridge
-place in the fridge for 4 hours or overnight for optimal texture
Make cherry topping by combining all ingredients on stovetop until warmed & thickened. Pour overtop your cheesecake cups
Enjoy!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	166
Fat:	8 g
Carbohydrates:	19 g
Protein:	3 g
Cholesterol:	8 g
Sodium:	130 mg
Fiber:	1 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.