Healthy Strawberry Cheesecake in a Cup


  • 5 tbsp granola
  • 1 tbsp peanut or almond butter
  • sweetener
  • ¼ cup plain greek yogurt
  • Juice of 1 lemon
  • sweetener
  • 1 cup strawberries
  • ¼ cup boiling water
  • sweetener
  • In a bowl, combine the ingredients for the crust until a dough is formed. Place in a mold or cup.
  • On the Instant Vortex control panel, press Bake and then set time to 7 Minutes and temperature to 340˚F (170˚C). Press Start.
  • When done, set aside.
  • In another bowl, combine the ingredients for the filling. Place the mixture on top of the prebaked crust. Store in the refrigerator.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 7 Minutes. Combine the pre-diced strawberries with the boiling water and the sweetener. Mix well until jam is formed.
  • Lastly, add the jam on top of the dessert (previously refrigerated) and add your favorite toppings. I added pumpkin seeds and strawberries.
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