Description
A festive and creamy dessert perfect for July 4th, Memorial Day, or any summer celebration! These mini cheesecakes are made with real, wholesome ingredients—featuring a naturally sweet walnut crust, coconut sugar, and fresh organic berries. No graham cracker crumbs, no food dyes, and no refined sugar—just simple, feel-good treats the whole family will love.
Ingredients
For the Filling:
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8 oz softened cream cheese (Good Culture or Tillamook recommended)
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1/4 cup grass-fed Greek yogurt (or sour cream for a tangier flavor)
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1/4 cup coconut sugar
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1/2 tsp vanilla extract
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1 pasture-raised organic egg, room temperature
For the Crust:
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1 1/2 cups walnuts, chopped
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1/4 cup coconut sugar
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4 tbsp unsalted butter, melted
For the Topping:
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1/2 cup organic blueberries
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1/2 cup organic strawberries, hulled and sliced
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(Optional) Dusting of organic powdered sugar or clean whipped cream for garnish
Instructions
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Preheat oven to 350°F (175°C).
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Make the crust:
Pulse walnuts and 1/4 cup coconut sugar in a food processor until fine. Add melted butter and pulse again until texture resembles moist sand. -
Prep the pan:
Grease a silicone mini muffin tin. Add 1 tablespoon of crust mixture to each cup and press down gently. Bake for 12 minutes, or until golden. -
Make the filling:
In a bowl, beat softened cream cheese, Greek yogurt (or sour cream), coconut sugar, vanilla, and egg until smooth. Don’t worry about a few small clumps. -
Fill and bake:
Spoon filling into each cup over the crust. Bake for 15–20 minutes, just until centers are set (don’t brown the tops). -
Cool completely:
Let cool in the pan, then chill in the fridge for at least 1 hour. -
Top and serve:
Top with shipped cream and add blueberries and strawberries to each cheesecake. Optionally, dust with powdered sugar.
Notes
Swap walnuts for pecans or almonds if needed.
Add lemon zest for a refreshing twist.
Make ahead and store in the fridge (or freeze without toppings).
Choose organic ingredients whenever possible for cleaner eating.
- Prep Time: 20
- Cook Time: 30