Chocolate Raspberry Two Bite Cheesecakes

Prep time: 10 Minutes
Yield: Makes 24 Cheesecake Bites

Chocolate Ingredients:

• 1 Cup Virgin Coconut Oil
• 1/2 Cup Natural Cocoa Powder
• 1/4 Cup Natural Maple Syrup

Non-Vegan Cheesecake Layer Ingredients:

• 1/4 Cup Non-Fat Cream Cheese
• 1/4 Cup Non-Fat Greek Yogurt
• 1 Tsp Vanilla
• 1 Tbsp Maple Syrup
• 2 Packets Stevia
• 1/4 CupRaspberries

OR

Vegan Cheesecake Layer Ingredients:

• 1 Cup Pre-Soaked Cashews (I soak mine overnight)
• 2 Tbsp Coconut Oil
• 2 Tbsp Cup Agave Nectar (Maple Syrup or Honey)
• 1 Tsp Vanilla Extract
• 1 Tsp Lemon Juice
• 1/4 Cup Raspberries

Directions:

1. Spray a mini muffin tin with a healthy non-stick oil.
2. Place all chocolate ingredients in the food processor and blend until smooth (stopping a couple times to scrape down the sides).
3. Evenly cover the bottom of each muffin tin with 1/2 Tbsp of the chocolate mixture.
4. Place all cheesecake ingredients (except the raspberries) in a separate food processor bowl and blend until smooth (stopping a couple times to scrape down the sides).
5. Layer 1/2 Tsp of the cheesecake mixture on top of the chocolate layer in the muffin tin.
6. Place whatever cheesecake is left back into the food processor with a 1/4 cup of raspberries and blend until smooth.
7. Evenly layer the raspberry cheesecake on top of the plain cheesecake.
8. Finally, top each raspberry cheesecake layer with about 1/2 Tbsp of the chocolate mixture.
9. Place mini muffin tin in the freezer for 3-4 hours.
10. Remove and serve immediately.
11. Store in a sealed-tight container in the freezer.