Mini Cheesecakes for Pups

 Mini Pup Cheesecakes 

• Prep Time: 15 minutes
• Cook Time: 47 minutes
• Total Time: 1 hours 2 minutes
• Yield: 24 mini cheesecakes

For the crust

• 1 1/2 cups rolled oats for low fat (can substitute course almond flour for grain free)
• 1/2 cup unsweetened shredded coconut (leave out for low fat)
• 2 tbsp coconut oil (olive, sunflower or walnut oil for low fat)
• 1 egg
• 1 tsp celon cinnamon
• 1 tsp honey
• 1 capsule Real Mushroom powder of your choice (optional)

For the cheesecake

• 2 cups low-fat cottage cheese
• 1 cup plain low-fat Greek yogurt
• 3 tbsp light coconut milk
• 1 large egg
• 3 tbsp flour (oat flour, almond flour, or brown rice flour)
• 1 capsule Real Mushroom powder of your choice (optional)

Instructions

• Preheat oven to 350º

For the crust

• In a food processor, pulse coconut and rolled oats/almond flour together to mix well.
• Add remaining ingredients and pulse just to combine.
• Spoon crust mixture into mini muffin tins with liners and tamp down firmly.
• Bake for 12 minutes or until just golden
• Set aside to cool.

For the cheesecake

• In the food processor, pour the cottage cheese and mix until all the curds are smoothed out. 
• Add the yogurt and pulse to combine.
• Add the remaining ingredients, and pulse until smooth and combined.
• Pour into cooled tins, filling to just under the top edge of the molds.
• Bake for 35 minutes or until just starting to brown and pull away from the edges of the mold.

When cool, remove from pan and remove liners.
Store in fridge, freeze any not used in 4 days.