Healthier Cheesecakes 

Makes 12, depending on the size of cupcake muffin pan

Special Supplies:

Silicon Cupcake/muffin pan

Ingredients:

Crust:

*1 and 1/2 cups Graham Cracker Crumbs, 10-12 full Graham Crackers

*3 and 1/2 tablespoons Plant Based Butter or Grass Fed Butter, melted

Filling:

*1 cup Planted Based Whipping Cream, I like Country Crock Plant Cream

*2/3 cup or 5 ounces (1/3 Less Fat) Cream Cheese, room temperature

*1/2 cup White Chocolate Chips, melted

Topping:

*Raspberries

*Your Favorite Chocolate Melting Wafers, melt according to instructions on package, for attaching raspberries

Instructions:

Blend graham crackers in a food processor until fine.  Drizzle in melted butter until incorporated.  Press a tablespoon or so into the bottom of each cup and press flat, I used a bottom of measuring cup.

Beat together cream cheese and melted white chocolate, make sure cream cheese is room temperature or the chocolate will go hard and clumpy.  Then drizzle in cream beat/whip for 5 minutes or until thick.  

Scoop filling into cups, scrap off tops with bench scraper for a flat surface.  It is best to freeze these overnight and then place in fridge for 1 hour or until ready to serve and add raspberries.

Note:  These needed to be kept in the fridge or freezer. Until ready to serve!

Enjoy!

Lindy