No Bake Toffee Mini Cheesecakes (Gluten & Sugar Free)

These no bake toffee mini cheesecakes are super easy to make and so delicous

Course Afternoon Snack, Afternoon Treat, Breakfast, Dessert

Cuisine All around

Keyword Easy, Gluten-Free, Quick, Refined-Sugar-Free, Sugar Free

Prep Time 10

Resting Time 2

Total Time 2 10

Servings 6

4 dl Granola (preferably not only a oat based one, it can get too dry) mixed into a fine texture
3-6 tbsp Coconut oil (depending on how "dry" your granola mixture is) melted
3 dl Cottage cheese
3 dl Greek yogurt
4-5 tbsp Fiber syrup, honey or agave
1/2-1 Stevia granular sugar (depending on how sweet you prefer your cheesecakes)
3-4 tbsp Sugar free toffee sauce

Mix the granola in a high speed blender until you have a fine mixture (just as if you would have mixed digestive crackers).
Add melted coocnut oil, start with 3 table spoons and add more if needed. This depends on which granola you are using.
When you have a mixture that is quite firm and hold together.
Add the granola mixture at the bottom of the muffins tins, squeezing the texture with a spoon to get it to set. Place in the fridge while you prepare the cheesecake filling.
Add cottage cheese, greek yogurt, fiber syrup, stevia sugar and toffee sauce to a high speed blender and mix until smooth.
Take out the muffins tins from the fridge and divide the cheesecake batter equally between the muffins tins.
Place in the freezer for at least two hours.
Take out of the freezer and let them thaw for 15 minutes.
Drizzle with sugar free toffee sauce on top and serve.