Lemon Cheesecake Bites

Ingredients

1. 1 cup, halves [108 g] Pecans

2. 1 cup [90 g] Rolled Oats Gluten Free

3. 3 tbsp [60 g] Maple Syrup

4. 0.25 cup [54.5 g] Coconut Oil

5. 1 large [33 g] Egg White

6. 1 Dash [1 g] Himalayan Pink Salt

7. 8 oz [226.8 g] Cream Cheese

8. 0.5 cup [120 g] Plain Non Fat Greek Yogurt

9. 0.33 cup [106.26 g] Maple Syrup

10. 1 medium Lemon (1 tbsp for juice and 1tbsp for lemon zest )

11. 1 large [50 g] Egg

12. 1 tsp [4.2 g] Vanilla Extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a food processor or blender, add all crust ingredients. Blend until all large pecan halves are broken down and dough sticks together well.

3. Add cupcake liners to a cupcake pan.

4. Divide the blended crust ingredients into the 12 cupcake tins and press the crust down firmly to fill the bottom of each tin.

5. In a clean food processor or blender add all cheesecake ingredients. Blend until smooth.

6. Divide the cheesecake filling into each cupcake tin.

7. Place the mini cheesecakes in the oven and bake for 12 - 14 minutes, until they are firm to touch.

8. Allow cheesecake to cool fully before removing from the cupcake tins. Refrigerate for 2 hours or more before serving.