Mini Chocolate Cheesecakes w/ Dark Chocolate-Almond Crust {No-Bake & Sugar Free!}
  • Crust:
  • 1 cup raw or unsalted dry roasted almonds (ground in a blender or food processor)*
  • 6 tablespoons unsweetened cocoa powder
  • 3 tablespoons pure maple syrup
  • 3 tablespoons unrefined coconut oil
  • ½ teaspoon sea salt
  • *Can substitute 1½ cups almond meal.
  • Filling:
  • 8 oz. cream cheese, at room temperature
  • 2 cups fat free cottage cheese
  • 2 teaspoons vanilla extract
  • 2 tablespoons chia seeds
  • ¼ cup cocoa powder
  • 4 tablespoons pure maple syrup
  • 1 tablespoon lemon juice
  • 4 tablespoons unsweetened almond milk
  1. In a blender (I use a Blendtec) or food processor, mix together all of the crust ingredients.
  2. Spoon a heaping tablespoon of the crust mixture into each cup of a muffin tin. Press the mixture evenly along the bottom and up the sides of each cup.
  3. For the filling, add all ingredients into a high powdered blender and blend for 1-2 minutes or until completely smooth. Spoon into prepared crusts, cover and refrigerate 2-3 hours or until firm.
  4. Top with fresh strawberries or raspberries and enjoy!
  5. Refrigerate any leftovers.
{serving size = 1 mini cheesecake - recipe makes 12 servings}

209 calories, 14g fat, 3.5g fiber, 8.7g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Mini Chocolate Cheesecakes.
Recipe by Feel Great in 8 Blog at