No white sugar, white flour, or butter in the SuperSwap crust. And the cheesecake filling? Well, it’s mostly belly-soothing, protein-rich yogurt.
1 hour • Servings: 4 Print Recipe
Ingredients
CRUST
• 3 tablespoons ground flaxseed
• 1 tablespoon coconut sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon coconut oil, melted
FILLING
• 1/2 cup plain 2% Greek yogurt
• 1 organic egg
• 1 tablespoon coconut sugar
• Fresh berries or fruit of your choice (optional)
Directions
Preheat the oven to 325°F. In a small bowl, stir together the flaxseed, coconut sugar, and cinnamon. Put four paper muffin cups into a cupcake pan. Put 1 heaping tablespoon of flax mixture into each cup and lightly pack to form a thin crust.
In a medium bowl, stir together the yogurt, egg, and coconut sugar until smooth. Slowly pour 2 heaping tablespoons on top of the flaxseed mixture in each cup. Bake for 35 minutes, until the filling is nearly set. Remove from the oven and let cool for 10 minutes, then refrigerate for at least 30 minutes to set completely. Carefully peel off the paper cups from each cheesecake and top with berries or other fruit if desired.
PS: This makes a cute little batch of 4 cheesecakes, but multiply if you are baking for a crowd.
Nutritional Facts for Mini Yogurt Cheesecake
1 mini cheesecake
4
Daily Value %*
5%
7%
10%
15%
1%
2%
8%
10%
6%
4%
0%
2%
* Daily Value % based on a 2000 calorie diet.