INGREDIENTS (makes 1 dozen cheesecakes, if baked in a cupcake pan)
1 cup of nonfat plain Greek yogurt
2 tbsp of nonfat or 1-2% fat cottage cheese (I used 2%)
1 tbsp of whole wheat flour (orig. recipe called for coconut flour, but I didn’t have any)
1 whole medium lemon
2 fresh organic eggs
1/4 cup of vanilla whey
1/4 cup Stevia
1/2 cup berries
1/2 cup of walnuts
6-7 pitted medjool dates
1. Make the crust: blend the nuts and dates together in a food processor. It should turn into a crumbly gravel. If you don’t habe walnuts, you may experiment with other nuts, but I cannot assure you that they will stick together as well as walnuts do! The stickiness from the dates should hold the bits together.
2. Scoop about a tablespoon of the crumbly mixture into the bottom of the cupcake pan. This will be your cheesecake crust. You can spray the cupcake pan with PAM beforehand, but i found later that it didn’t stick very much anyway. So this step is unnecessary if you have a new slick pan.
3. Using your fingers, press the crumbles down so that it becomes a dense layer, almost like the graham cracker layer of a real cheesecake! (I learned this from eating raw vegan cheesecakes.) If the crunbles keep sticking to your hand, try spraying your finger tips with PAM. Or spray the bottom of a rounded spoon and press with that.
4. Next, make the liquid cheesecake mixture: pour everything into a blender and give it a whirl for about 15-20 seconds or until smooth. You may taste test this to see if it tastes ok.
5. Pour the mixture on top of the crust about 3/4 of the way full.
6. Throw a tiny handful of berries (I used blueberries) into each tin. This is about 6-7 berries.
7. Bake at 325F for about 20 minutes and until tops are no longer liquidy.
8. Take out, eat, and enjoy! I promise you will love this. I just had the urge to make mini cheesecakes today and this is the exact recipe and ingredients I used.