BLUEBERRY MAPLE MINI CHEESECAKE PARFAITS

Mini cheesecake parfaits are the perfect little party dessert recipe. With built-in portion control, sweetened only with a bit of maple syrup, and an easy gluten free almond meal “crust”, you can feel free to indulge in Blueberry Maple Mini Cheesecake Parfaits. This is just one of the best gluten free no-bake dessert recipes!

Disclaimer: This recipe was developed through a sponsored partnership with Wyman’s of Maine. As always, all opinions are my own.

Ingredients

• 1 cup Frozen Blueberries (I used Wyman’s of Maine Fresh Frozen Wild Blueberries)
• 1 cup almond meal
• 3 Tablespoons maple syrup, divided (1 for crust, 2 for cheesecake mixture)
• 1 Tablespoon butter melted
• 8 oz light cream cheese at room temperature
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract

Instructions

1. Place blueberries in a small strainer or colander and allow to thaw. 
2. In a small bowl, toss together the almond meal, 1 Tablespoon maple syrup, and melted butter. Divide between twelve mini dessert cups or glasses and press down firmly.
3. In another bowl, using a hand mixer, blend together the cream cheese, Greek yogurt, vanilla, and remaining 3 tablespoons maple syrup.
4. Using a piping bag or carefully with a spoon, top each of the crusts with about a tablespoon of the cheesecake mixture.
5. ..............................

For full instruction please see: cupcakesandkalechips.com

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