Plant-Based Recipes

Mini Blueberry Cheesecakes

We had to celebrate National Blueberry Cheesecake Day by sharing this delicious mini blueberry cheesecake recipe with you all!

They’re packed with coconut oil and vanilla protein, so you get healthy fats with a nice creamy texture and added protein.

What’s even more amazing is that there’s less than 5g of fat in each one!

Enjoy!

Products Used:

mini blueberry cheesecakes

Servings
1 cake, makes 6

Ingredients

  • 4 whole low fat graham crackers
  • 1 tbsp honey
  • 1 tbsp IdealRaw Coconut Oil
  • .25 cup Greek yogurt cream cheese
  • .75 cup plain nonfat greek yogurt
  • 2 scoops IdealRaw Vanilla Protein
  • .5 cup fresh blueberries
  • 1 medium egg
  • .5 cup baking stevia

Method

  1. Preheat oven to 350 Degrees Fahrenheit and spray 6 muffin tins with nonstick cooking spray.

  2. In a blender or food processor, pulse graham crackers until ground. Mix with honey and coconut oil and press down into muffin tins to create crust. Set aside.

  3. In a mixing bowl, combine all cheesecake ingredients until smooth. Pour on top of crusts and bake for 20-25 minutes.

  4. Remove from oven and let cool.

Nutritional Facts

Amount per serving

Calories 170
Total Fat 4g
Total Carbohydrates 22g
Protein 12g


Alissa Kepas

Alissa Kepas

Yoga Teacher, Reiki Master

As an experienced yoga instructor and Reiki master, I know the power that comes from yoga. I’ve practiced yoga all over the world and am always inspired by the nature around me. I encourage my students to let go and embrace new opportunities so we can become the best versions of ourselves.


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