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!
Mini Blueberry Cheesecakes
- 1 cake, makes 6
- 4whole - low fat graham crackers
- 1tbsp - honey
- 1tbsp - IdealRaw Coconut Oil
- .25cup - Greek yogurt cream cheese
- .75cup - plain nonfat greek yogurt
- 2scoops - IdealRaw Vanilla Protein
- .5cup - fresh blueberries
- 1medium - egg
- .5cup - baking stevia
Amount per serving
|Calories||170kcal||36 Calories from Fat|
|% Daily Value *|
Preheat oven to 350 Degrees Fahrenheit and spray 6 muffin tins with nonstick cooking spray.
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.
In a mixing bowl, combine all cheesecake ingredients until smooth. Pour on top of crusts and bake for 20-25 minutes.
Remove from oven and let cool.