Servings: 12 muffin cups
Ingredients
Crust
- 1 cup almonds
- 1/2 cup rolled oats
- 1/2 cup Medjool dates
- 1/4 tsp salt
- 3 Tbsp water
Cheescake Layer
- 2 cups full-fat cottage cheese
- 1 cup cashews
- 4 Tbsp honey (or sweetener of choice)
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1/4 tsp salt
Optional Toppings
- frozen berries
- cacao nibs
- dark chocolate drizzle
- lemon zest
Instructions
Make Crust
- In a food processor, blend the almonds, rolled oats, and Medjool dates until fine and crumbly. Add the water and blend briefly or mix with your hands to incorporate. Divide the mixture evenly among lined muffin cups, pressing it firmly into the bottom of each and filling each cup about ⅓ full to form the crust layer.
Blend Filling
- Blend cheesecake layer ingredients until smooth and creamy.
Assemble & Chill
- Spoon the cheesecake filling over the crust, filling each muffin cup almost to the top (the cheesecake layer should be slightly thicker than the crust). Smooth the tops with the back of a spoon.
- Freeze for 15-30 minutes.
Video
Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 209mg | Potassium: 255mg | Fiber: 3g | Sugar: 12g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Nutrition values are approximate and may vary.
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