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5 from 3 votes

Mini-batch Cheesecake Cups

Prep Time10 minutes
Freeze Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cheesecake, chocolate, dairy-free, gluten-free, graham crust, low sugar, plant-based, raw cheesecake, small-batch, vegan
Servings: 4 cups
Calories: 116kcal

Ingredients

Crust layer

  • 2 whole graham 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
  • 2 tsp (nut) milk (10 g) add more if needed

Cheesecake layer

  • 2 tbsp (dairy-free) cream cheese (30 g) sub greek-style yogurt
  • 2 tsp maple syrup (14 g) sub sugar-free syrup
  • 1 tbsp almond/oat flour (7 g)
  • 1/2 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 tbsp berries chopped (about 10 g) I used frozen wild blueberries

Chocolate layer

  • 2 tbsp chocolate 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:
    • 2 tsp nut/seed butter (10 g)
    • 2 tsp maple syrup (14 g)
    • 2 tbsp oat flour (15 g)
 

Nutrition

Serving: 1 cup | Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 80mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.5mg