Let's take a classic dessert we all know and love—cheesecake—and put a few of our own spins on it:
Make them mini - perfectly portioned and so cute!
Sub cottage cheese for cream cheese - higher protein, less fat content (sources: 1, 2)
Add pear - this fall fruit adds a yummy twist
Created for Once Upon a Farm by Ashley Walterhouse of FitMittenKitchen, this recipe comes together in just 15 minutes. The hardest part? Waiting patiently while these delectable treats set in the freezer!
12 Medjool dates, pitted (1 cup, packed – soak dates for 5 minutes if not juicy)
1 cup walnuts (halves and pieces)
½ teaspoon ground ginger
⅛ teaspoon fine sea salt
1 cup raw soaked cashews (soaked for 5 minutes in boiling water, rinsed and drained)
Line a 12-cup muffin pan with liners and set aside.
Make crust: In a food processor combine Medjool dates with walnuts, ground ginger and sea salt. Pulse until dates and walnuts have broken down and sticky mixture forms. (If Medjool dates are not juicy, make sure to soak for a few minutes in warm water before blending.) Evenly distribute date-walnut mixture into lined cups, pressing down flat. Transfer to freezer while you prepare the filling.
Make filling: In food processor combine cashews, cottage cheese, maple syrup, lime juice, milk and one Once Upon a Farm Pear With Ginger Fruit Blend pouch. Blend until smooth, about 1 minute.
Assemble: Remove muffin pan from freezer and evenly distribute filling onto crusts. Using second O'Farm pouch, add 2-3 drops of Pear purée onto filling; swirl with toothpick.
Freeze: Transfer muffin pan back to freezer and freeze cheesecakes for at least 3 hours. Allow cheesecakes to thaw at room temperature for 10 minutes before enjoying.
Freeze any leftovers in a freezer-safe container; enjoy within 2 weeks.
Shop Fall Flavors
This is a carousel. Use Next and Previous buttons to navigate, or jump to a slide with the slide dots.