Name: Strawberry Cheescake in Cup
Total time: 14 min
Yield: 1 Portion
Ingredients: 5 tbsp granola; 1 tbsp peanut or almond butter; sweetener (to taste); ¾ cup unsweetened Greek yogurt; Juice of 1 lemon; sweetener (to taste); 1 cup strawberries; ¼ cup boiling water; sweetener (to taste)

Strawberry Cheescake in Cup

By :Camila Badoino

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Her passion for creating delicious recipes in a healthier and more conscious version, made her known in her networks.

Course

Desserts, Snacks

Browse Category

Desserts, Snacks

Cooking Technique

Baking, Saute

Keyword

Fruits, Healthy, Instant Pot, Instant Vortex, Nuts

Home Category

Desserts, Snacks

Cook Time

14 Minutes

Servings

1 Portion

Ingredients

For the filling:

¾ cup unsweetened Greek yogurt
Juice of 1 lemon
sweetener to taste

For the strawberry jam:

1 cup strawberries
¼ cup boiling water
sweetener to taste

Course

Desserts, Snacks

Browse Category

Desserts, Snacks

Cooking Technique

Baking, Saute

Keyword

Fruits, Healthy, Instant Pot, Instant Vortex, Nuts

Home Category

Desserts, Snacks

Cook Time

14 Minutes

Servings

1 Portion

Ingredients

For the filling:

¾ cup unsweetened Greek yogurt
Juice of 1 lemon
sweetener to taste

For the strawberry jam:

1 cup strawberries
¼ cup boiling water
sweetener to taste

Instructions

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.