2 cup cottage cheese or cream cheese
2 tsp vanilla
4 Tbsp honey or sugar-free sweetener for low carb version
LOW CARB CHEESECAKE CRUST:
4 tbsp almond butter
6 tbsp coconut flakes
2 tbsp flax meal
1 tsp cinnamon
Mix the filling ingredients using a hand blender or your blender.
Mix the crust ingredients in a bowl.
Spread the crust ingredients in small silicone muffin cups, pressing down to form the crust. Top with the filling. You can do the same if you’re making this into a bigger cheesecake using a springform pan.
If you’re using the cottage cheese you’ll need to freeze the cheesecakes, so that they can keep their shape. Once firm, peel out of the silicone cups, let thaw on a plate for about 10-15 minutes and enjoy.
If using regular cream cheese, you don’t need to freeze. However, be sure to refrigerate the recipe (whether mini or bigger cheesecake) for at least 2-3 hours, so that the filling can firm up.
Store in the fridge for about 3 days or in the freezer for 1-2 months.