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Ingredients
- ¼ cup raw almonds
- ¼ cup unsweetened shredded coconut
- 3 medjool dates, pitted
- Pinch of sea salt
- 8 oz. low-fat cream cheese, room temperature
- ½ cup nonfat plain Greek yogurt
- Zest of ½ lemon
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 4-8 drops of stevia
Details
Servings 20
Preparation time 10mins
Cooking time 240mins
Preparation
Step 1
Line 20 mini muffin tins with paper liners.
Combine coconut, almonds, dates and sea salt in a food processor. Pulse until finely ground. Press 1 tsp. of the crust mixture into each of the muffin liners. Set aside.
Add low-fat cream cheese, Greek yogurt, vanilla extract, lemon juice and Stevia to a food processor and puree until smooth.
Evenly divide the cheesecake filling amongst the 20 muffin tins.
Freeze for at least four hours before serving. Let soften at room temperature for a few minutes before serving.
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