Cheesecake Cupcakes

Ingredients

• Flour2/3 cup (80 g)
• Olive Oil1 tablespoon (10 ml)
• Almond Milk1 tablespoon (14 ml)
• Yogurt1/2 cup (120 g)
• Cream Cheese6 tablespoon (90 g)
• Lemon Juice1/2 tablespoon (8 g)
• Vanilla Extract1 teaspoon (5 g)
• Chia Seeds1 tablespoon (10 g)
• Strawberries1 cup (150 g)
• Water1 tablespoon (14 ml)
• Stevia10 packet (10 g)

Instructions

1. 1

   Step 1

   Mix the flour, almond milk, oil and 2 packets of stevia for the crust. Place this mixture on the bottom of a large mold or in several small ones.

2. 2

   Step 2

   Separately, mix the cheese with the yogurt until smooth and add the 4 packets of stevia or to taste, along with the 1/2 lemon juice.

3. 3

   Step 3

   Next, bake in a preheated oven at 356 °F (180 °C) for 30 minutes. Next, remove and serve with the jam.

4. 4

   Step 4

   In a non-stick pan, place the water and the strawberries and cook over medium heat while stirring for 8 minutes until the fruit melts.

5. 5

   Step 5

   Remove from the heat and add the 1/4 of the lemon juice, along with the chia and 4 packets of stevia. Let stand for 5 minutes, stir and let cool.

6. 6

   Step 6

   Store it in a glass jar and keep refrigerated.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheesecake Cupcakes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.