Mini Chocolate Cheesecakes

These decadent mini cheesecakes are inspired by Annie at the Sweet Frosting blog.  They indulge that taste for chocolate without going overboard on the fat and sugar. 

Looking to make big changes in your overall health? Start by making small changes like adding Holy Crap Apple Cinnamon or Natural Superseed Blends to your favourite indulgences!


SERVINGS: 8 mini cheesecakes


🧁 8 gluten-free “Oreo-style” cookies

🧁 8 oz regular cream cheese (do not use whipped)

🧁 ¼ cup white sugar

🧁 1 egg

🧁 2 tsp vanilla extract

🧁 ¼ cup plain non-fat Greek yogurt

🧁 1 Tbsp Holy Crap Natural Superseed Blend

🧁 Fresh raspberries, for garnish



▶︎ Preheat the oven to 350°F.  Line 8 muffin cups with paper liners.

▶︎ Separate cookies and place one half in each liner, icing side up. Roughly chop up and reserve un-iced halves.

▶︎ Place the cream cheese and sugar in a bowl. Beat with an electric hand mixer until well combined, then add egg and vanilla and beat until smooth, scraping down the sides. Fold in yogurt and Natural Superseed Blend cereal, making sure it is well combined. Let sit for 5 minutes, then fold in cookie pieces.

▶︎ Pour the batter into the muffin tins and bake for 18 minutes. Remove from oven and allow to cool to room temperature without removing from the muffin tin. Then transfer to a plate and refrigerate for at least 4 hours before serving.

▶︎ To serve, soften at room temperature for 15 minutes, then peel off the paper liners and garnish with fresh raspberries.

Leftovers will keep refrigerated in an airtight container for 2 to 3 days.