3/4 cup cooked quinoa
1/2 cup walnuts
5 pitted dates
2 tbsp. honey
4 ounces of cream cheese (1/2 a block of Philadelphia)
1 cup plain Greek yogurt
1/2 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla
1/4 cup dark chocolate, for topping (optional)
1.Preheat the oven to 350 degrees Fahrenheit. Spray a mini or regular muffin tin with non-stick spray.
2.In a food processor, combine the quinoa, walnuts, dates and honey until it is combined and forms almost a dough. Place about 1 and 1/2 tbsp. of the dough into each muffin tin and flatten.
3. In a bowl, combine the softened cream cheese, Greek yogurt, sugar, lemon juice and vanilla. Spoon the cheesecake mixture into each crust.
4.Cook in the oven for 25 minutes. Once cooked, cool in the fridge for an hour or so. Take out of the fridge and drizzle melted chocolate over top.