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4.94 from 16 votes

Healthy Mini Cheesecakes

Course: Dessert
Servings: 6 -8
Author: Stephanie Pollard


  • 1/2 cup packed pitted dates
  • 1 cup raw walnuts
  • 2 cups Muuna 4% Cottage Cheese
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Coconut cream chilled and separated
  • Fresh raspberries


  • Make the crusts: Preheat oven to 350ºF. Place the raw walnuts and dates in a food processor and process until there are no lumps. Liberally grease a muffin pan and divide the crust mixture among 6 to 8 tins. Use your fingers to press down on crust. Bake for 5 minutes, then remove from the oven and let cool.
  • Reduce the heat to 325ºF and rinse out your food processor.
  • Place in the cottage cheese in the center of large piece of cheesecloth. Gather the ends and squeeze the cheese until you have removed a lot of the liquid. Place the strained cottage cheese in the food processor and puree until smooth.
  • Add sugar and vanilla and process again until smooth. Add the eggs and process until just mixed through. Spoon into muffin tins.
  • Bake for 25 minutes or until the center is almost set. Remove from the oven, cool, then refrigerate for 1½ to 2 hours.
  • While your cheesecakes cool, whip the coconut cream until it's fluffy. Garnish the cheesecakes with coconut cream and raspberries just before serving.