Strawberry Parfait Cheesecakes
Nutrition Facts
6 servings Serving Per Container
Serving size 2 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
230 |
|
| % Daily Value* | ||
| Total Fat 15g | 19% | |
| Saturated Fat 11g | 53% | |
| Cholesterol 55mg | 19% | |
| Sodium 180mg | 8% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 2g | 6% | |
| Sugars 8g | ||
| Includes Added Sugars 5g | 8% | |
| Protein 6g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 96mg | 8% | |
| Iron 1mg | 6% | |
| Potassium 150mg | 4% | |
Ingredients
- Crust: --
- 1 cup Granola
- 2 tbsp Coconut Oil, melted
- Filling: --
- 4 oz Cream Cheese, room temperature
- 1 Egg
- 1 cup Orontes Yogurt, Vanilla
- 1/2 cup Strawberries, chopped
- 1 tbsp Sugar
- 1 tsp Vanilla Extract
- Topping: --
- 1/3 cup Strawberry Jam
Method of Preparation
Step 1
Preheat the oven to 325°F. Line a muffin tin with baking cups.
Step 2
In a food processor, pulse together the granola and melted coconut oil.
Step 3
Add about 1 tbsp of the crust to the bottom of the baking cups and press down.
Step 4
In a bowl mix together the chopped strawberries, sugar, and vanilla extract. Set aside.
Step 5
Using a hand mixer, beat the cream cheese and egg until creamy.
Step 6
Fold in the yogurt and strawberries to the cream cheese.
Step 7
Divide the filling evenly into the baking cups. Bake for 25-30 minutes, or until the centers are set.
Cool completely in the fridge for about an hour.
Step 8
Garnish the top with strawberry jam before enjoying!
