Ingredients:

  • 1 cup (100g) Blanched almond flour
  • 2 tbsp (30ml) Maple syrup
  • 1 tbsp (14g) Coconut oil, melted
  • 1/4 tsp Sea salt
  • 8 oz (225g) Light cream cheese, softened
  • 1 cup (245g) Plain non-fat Greek yogurt
  • 1/4 cup (60ml) Honey
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tsp (2g) Fresh lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper or silicone liners.
  2. Mix almond flour, maple syrup, melted coconut oil, and salt until it resembles wet sand. Press 1 tablespoon of the mixture into the bottom of each liner and bake for 5 minutes until lightly golden.
  3. In a large bowl, beat the softened light cream cheese with an electric mixer until smooth. Add the Greek yogurt and honey, mixing on medium speed until no lumps remain.
  4. Add the egg, vanilla extract, and lemon zest. Mix on low speed just until the egg is incorporated to avoid trapping excess air.
  5. Divide the batter evenly among the 12 liners over the par-baked crusts. Bake for 15–18 minutes until the edges are set and the center has a slight jiggle.
  6. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the cheesecakes to set completely.