Keyword: cheesecake, chocolate, dairy-free, gluten-free, graham crust, low sugar, plant-based, raw cheesecake, small-batch, vegan
Servings: 4cups
Calories: 116kcal
Ingredients
Crust layer
2wholegraham cracker sheets, crushed (see recipe notes if you don't have this)(30 g) or similar cookie crumbs, gf if desired, about 1/4 cup
2tsp(nut) milk(10 g) add more if needed
Cheesecake layer
2tbsp(dairy-free) cream cheese(30 g) sub greek-style yogurt
2tsp maple syrup(14 g) sub sugar-free syrup
1tbspalmond/oat flour(7 g)
1/2tsplemon juice
1/4tspvanilla extract
1tbspberries chopped(about 10 g) I used frozen wild blueberries
Chocolate layer
2tbspchocolate chips(30 g)
Instructions
Crush the graham crackers into flour (food processor works best) add enough milk 1 tsp at a time to make it stick together. Press into 4 cavities of a mini muffin pan.
In a small bowl mix together cheese, maple, flour, lemon, vanilla. Stir in berries.
Add about 1 tbsp of this on each cavity. Freeze until set, about 1 hour.
Melt chocolate in the microwave in 20 sec increments (don't burn it and add a little dot of coconut oil if your chocolate isn't runny enough) and pour on top of frozen cups.
Freeze a few more minutes to set the chocolate and enjoy!
Notes
If you don't have cookie crumbs on hand, use this simple cookie dough instead as the crust: