- 2/3 cup Banting granola/ muesli ground (in blender) into heavy crumbs
- 2 Tbsp. melted coconut oil or butter
- 2 (8 oz.) packages cream cheese
- 1 cup thick Greek yogurt
- 1/4 cup sweetener (xylitol or erythritol)
- 2 Tbsp. lemon juice
- 1 Tbsp. vanilla extract
- pinch of salt
TO MAKE THE CRUST:
Stir muesli crumbs and butter together until combined. Add 2 loosely-packed tablespoons of crust to the bottom of each jar or serving dish, and use your fingers or a spoon to pack it down firmly.
TO MAKE THE CHEESECAKE:
Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. Spoon about 2/3 cup of the mixture into each jar or serving dish on top of the crust.
Refrigerate for 2-3 hours until set. Serve topped with berries, lemon zest, other desired toppings, or plain.
Pic and recipe adjusted from