{Clean Eating Mini Cheesecakes}

I LOVE CHEESECAKE!!! It is my all time favorite dessert! I love making them and I love eating them! This is a delicious recipe for a "clean eating" cheesecake! It is SO dangerous having these in my refrigerator!! Mini cheesecakes are the most perfect dessert to take to any get-together! They are portable and look gorgeous on a platter with some fresh organic strawberries!

See what I mean??

Warning: These are ridiculously good and very "clean"... although they are not calorie free! So eat one and enjoy the treat! Don't eat all 6!!! 

Clean Eating Mini Cheesecakes

adapted from: The Coconut Mama / Detoxinista

Serves 6

For the crust:

• 1 cup raw pecan halves
• 1 tablespoon coconut oil (melted)
• 1 tablespoon maple syrup
• 1/2 tsp. pure vanilla extract
• pinch of sea salt

For the cheesecake filling:

• 1 tsp. unflavored gelatin
• 1/2 cup water (boiling)
• 3 tablespoons of organic sugar (I used organic sucanat)
• 1/2 tsp. pure vanilla extract
• 8 oz. organic cream cheese

Line a standard muffin tin with 6 parchment baking cups.

To prepare the crust, combine pecans, coconut oil, maple syrup, vanilla and salt in food processor and pulse until well combined and dough like. Do not over process. Place heaping tablespoons of dough in baking cups and press with fingers to form crust. Place pan in freezer to set while you mix the cheesecake filling.

To make filling, mix gelatin and sugar in a medium bowl. Add boiling water and mix to combine. Let sit for 5 minutes. Add cream cheese and vanilla to the same bowl and use hand mixer to combine. Whip for a few minutes until filling is thick and creamy. 

Remove pan from freezer and drop 2 tablespoons of filling on each crust. Cover with aluminum foil and refrigerate for at least 2 hours to set. 

Top with strawberries if desired!

ENJOY!!!!