Summer is such an amazing time to gather with friends and family! Lots of times we're gathering around food and it most likely isn't the healthiest options out there, but that means that you can bring a healthier or lightened up version to the table!
These mini cheesecakes are the perfect dessert for your summer picnic or 4th of July BBQ. Give them a try and let me know what you think!
1 1⁄3 cups crushed graham crackers
1 Tbsp. pure maple syrup
3 Tbsp. extra-virgin organic coconut oil, melted
2 3⁄4 cups reduced-fat cream cheese
1⁄4 cup reduced-fat sour cream
1⁄4 cup pure maple syrup
2 large eggs
1 tsp. pure vanilla extract
2 Tbsp. reduced-sugar organic strawberry jam, divided use
6 halved strawberries, divided use
Preheat oven to 350° F.
Prepare twelve muffin cups by lining with muffin papers and lightly coating with spray.
Add graham crackers to a food processor; pulse until crackers are crumbs.
Add maple syrup and oil; pulse until combined.
Evenly divide crust mixture among muffin cup (approx. 2 Tbsp. each) and press down to form a compact base; set aside.
Place cream cheese and sour cream in a large mixing bowl; using a hand mixer, beat until fluffy.
Add maple syrup, eggs, and extract; beat until combined, being careful not to overmix.
Evenly divide filling among muffin cups.
Bake for 18 to 20 minutes, rotating pan once, halfway through, or until edges are set and centers are slightly jiggly.
Remove from oven.
Let pan cool before placing in the refrigerator for 2 to 3 hours to chill and set.
To serve, garnish each cheesecake with 1⁄2 tsp. strawberry jam and 1⁄2 strawberry.
*Recipe from BODi