Lemon Berry Cheesecake Cups
For the oat cups:
1 1/2 cups old fashioned oats
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 tablespoon flaxseed meal
1 tablespoon water
1 teaspoon pure vanilla extract
1/8 teaspoon salt
For the Lemon Berry Cheesecake:
8 ounces GO VEGGIE Plain Cream Cheese*
zest from 1 lemon
juice from 1/2 lemon
1/4 cup maple syrup
1/4 cup unsweetened vanilla almond milk
Preheat the oven to 325 degrees F.
Spray 6 cavities in a regular sized muffin pan with cooking spray. Set aside.
In a medium bowl, mix together oats, maple syrup, coconut oil, flaxseed meal, water, vanilla and salt.
Evenly divide mixture among the 6 muffin pan cavities, pressing down with the back of a spoon to create a cup.
Bake in preheated oven for 15 minutes, until golden brown.
Let cool completely.
Place cream cheese in a medium bowl. Beat until light and fluffy with an electric mixer, about 1-2 minutes.
Add zest and lemon juice and beat until combined.
With the beater running, slowly add the maple syrup and almond milk and beat until combined.
Fold in the blueberries.
Evenly distribute cheesecake filling among the granola cups, keeping them in the muffin pan.
Place the muffin pan in the freezer and freeze at least 4-6 hours, preferably overnight.
Using a knife or fork, gently pry each cheesecake cup out of the muffin pan.
Greens & Chocolate