Megan Sheley Wellness

Add the dates to a small bowl and pour boiling water over them for 5 minutes to soften them up (this makes it easier to mix). Preheat your oven to 350 degrees. In a small sauce pan, melt 1/4c butter. In a food processor, add your graham crackers, softened dates, and melted butter. Mix well to combine, should be a wet sand texture. Add 1 heaping tbsp of crust to your muffin tins and pat down firmly to help them set. Bake for 15 minutes. While those are baking, add in your cottage cheese, 1/2c Plain greek yogurt, 1/3c maple syrup, 1 tsp vanilla, 2 eggs, 2 tsp AP flour, and 5 of your 10 strawberries. Mix this until combined and you have small chunks of strawberries and mixture is slightly pink. Chop another 5 strawberries into small bite sized chunks and add to your mixture. Once your crusts are done baking, add in 1/4c of your cheesecake mixture on top of your crust. You can add a little bit more to each muffin tin as these don’t rise much. Bake at 350 for 20 minutes. Let cool for 20 minutes, and take your last 2 strawberries and cut into slices to add on top of your cheesecakes. Continue to let cool for another 40 minutes. Put into the fridge for AT LEAST 3 hours to fully settle. I found they were best overnight in the fridge so plan ahead if you’re making these! ENJOY!