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

Scale

For the Filling:

8 oz softened cream cheese (Good Culture or Tillamook recommended)
1/4 cup grass-fed Greek yogurt (or sour cream for a tangier flavor)
1/4 cup coconut sugar
1/2 tsp vanilla extract
1 pasture-raised organic egg, room temperature

For the Crust:

1 1/2 cups walnuts, chopped
1/4 cup coconut sugar
4 tbsp unsalted butter, melted

For the Topping:

1/2 cup organic blueberries
1/2 cup organic strawberries, hulled and sliced
(Optional) Dusting of organic powdered sugar or clean whipped cream for garnish

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Instructions

Preheat oven to 350°F (175°C).
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:
Add blueberries and strawberries to each cheesecake. Optionally, dust with powdered sugar or top with clean whipped cream.

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