Mini Strawberry Cheesecakes

Shortbread Crust:

• 3/4 cup flour

• 1 tsp salt

• 1/6 cup granulated sugar

• 1/4 cup oil of choice OR melted butter

• 1-2 tbsp water if too crumbly/dry

  
  

Cheesecake Filling:

• 1/4 cup yogurt of choice

• 1/4 cup cream cheese

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/2 tbsp lemon juice

• 1/3 cup sugar OR 1/4 cup maple syrup/honey

• 1 tbsp cornstarch

• OPTIONAL: fresh strawberries, diced

Step 1:

Preheat oven to 350 degrees Fahrenheit. Then, combine all shortbread crust ingredients in a medium mixing bowl.

(3/4 cup flour, 1 tsp salt, 1/6 cup granulated sugar, 1/4 cup oil of choice OR melted butter, 1-2 tbsp water if too crumbly/dry)

Step 2:

Press the crust mixture into six muffin tins (remember the non-stick) and bake at 350 degrees for ten minutes. Remove from oven and allow to cool.

Step 3:

Next, in a medium-sized bowl, mix all of the cheesecake filling ingredients. Once combined, add in diced strawberries/any other filling you would like.

(1/4 cup yogurt of choice, 1/4 cup cream cheese, 1/4 tsp salt, 1 tsp vanilla extract, 1/2 tbsp lemon juice, 1/3 cup sugar OR 1/4 cup maple syrup/honey, 1 tbsp cornstarch)

Step 4:

Once the crusts have cooled, fill the crusts with cheesecake batter. Then, bake for 20 minutes.

Step 5:

Remove from the oven. It should jiggle and look undercooked. Allow to cool and firm. Once cooled to room temperature, slice up strawberries to decorate the top.

Step 6:

Freeze or refrigerate the cheesecakes overnight -- they'll firm up even more! After, they're ready to enjoy :)