Berry Rhubarb Mini Cheesecake Bites
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 12 mini cheesecake bites 1x
Ingredients
Scale
- Granola Crust:
- 2 cups granola
- 2 tablespoons coconut oil or butter, melted
- Cheesecake Filling:
- 1 large egg
- 1 package of cream cheese (1/3 less fat version used in this recipe), softened at room temperature
- 6 oz whole milk greek yogurt, strained
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup maple syrup
- 1/2 cup raspberries, finely chopped (thawed if frozen)
- 1/2 cup rhubarb, finely chopped (thawed if frozen)
Instructions
- Preheat oven to 325 degrees Farenheit.
- Prior to preparing the cheesecake filling and crust, set aside a greased 12 muffin tin ( I used parchment paper cupcake liners).
- In a large food processor, pulse together the granola and oil.
- Evenly distribute the crust mixture to the bottom of the muffin tins, about 1-2 tablespoons per scoop. Press down with your fingers or using the back of a spoon flatten out the crusts. Bake the mini crusts for 5 minutes in the oven or until slightly browned. Remove from the oven and set aside.
- In a large mixing bowl combine, combine all of the cheesecake filling ingredients except the egg and fruits. Using a mixer, whip all of the ingredients until a smooth consistency is formed. Make sure there are no clumps of cheesecake. Add the egg and whip until incorporated (do not overmix the egg). Stir in the fruit. If you prefer pureed fruit, blend together the rasperries and rhubarb in a blender or food processor prior to baking.
- Spoon the cheesecake filling up to the top of the muffin tins. Gently transfer the muffin pan to the oven and bake for 20 minutes (or until the middle of each cheesecake slightly jiggles).
- Once done, remove from the oven and let cool. Transfer the muffin tins to the refrigerator and chill for at least 3 hours to let the cheesecakes set.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 191
- Fat: 11
