Strawberry Cheescake in Cup


  • 5 tbsp granola
  • 1 tbsp peanut or almond butter
  • Sweetener to
  • ¾ cup unsweetened Greek yogurt
  • Juice of 1 lemon
  • Sweetener to
  • 1 cup strawberries
  • ¼ cup boiling water
  • Sweetener to
  • In a bowl, mix the biscuit ingredients to form a dough. Place in the mold or cup.
  • Using the Instant Vortex panel, press Bake, set the time to 7 Minutes and the temperature to 338°F . Press Start.
  • When you're done, reserve.
  • In a separate bowl mix the filling ingredients. Place the mixture on top of the previously baked cookie. Reserve in the refrigerator.
  • Insert the stainless steel bowl into the Instant Pot®. Press the Saute function and set the time to 7 Minutes . Place the strawberries previously crushed into squares, along with the boiling water and the sweetener. Mix well to form the jam.
  • Finally, add the jam on top of the dessert (previously refrigerated) and add your favorite toppings. In my case I added pumpkin seeds and strawberries.
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