Mini Cheesecakes with Blueberries

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Directions: Preheat oven to 350°, Spray mini muffin pan with nonstick spray. (For easy release add a long strip of parchment papering the cup with the edges hanging out like handles).

Step 2

For Crust: Combine all the crust ingredients in a food processor, blend until combined. Press into prepared muffin tins. Bake 12 minutes.

Step 3

For Cheesecake: in medium saucepan, over low heat, melt chocolate chips & coconut oil until smooth. Add in Greek yogurt, egg yolk, honey, cream cheese, vanilla, & cornstarch. Stir consistently for 10 minutes, or until thickened.

Step 4

Divide filling evenly among the muffin cups with crust, filling almost all the way to the top. Add 3-4 blueberry into the center of each cheesecake. Cool on counter for 20 minutes. Transfer to freezer overnight. To remove carefully run a knife around the outside of the cheesecake, or if you used parchment gently lift the parchment handles up. Serve cold.