Mini Cherry Cheesecakes! (Edit recipe)

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!

20 minutes

18 minutes

Difficulty:

Intermediate

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
Calculated per serving.

by colleenshealthylife

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

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!!