Love how easy this recipe is to get a healthy sweet treat or a fun way to mix-up your breakfast routine! It takes just 4 ingredients and less than 10 minutes! Not only do you get a sweet treat – but also a recipe packed full of probiotics and protein! Feel free to use whatever flavor of yogurt too! So fun to mix and match!
NOTE: For this recipe, I used mini muffin trays to make each portion more bite-sized! You can totally use a normal-sized muffin tray, but the time in the freezer may be longer and portions will need to be adjusted!
3 graham crackers, crushed
3 Strawberry Greek Yogurt
1/2 cup almond butter
Spray coconut oil or 2 tbsp melted coconut oil
Optional: mini muffin tray liners!
Line your muffin tin with cupcake liners for easy removal & clean up!
Crush your graham crackers into crumbs to make the bottom crust layer of your cheesecakes – making sure it’s about the same amount in every tin. Feel free to use as much or as little to form your base layer!
Set your graham cracker in coconut oil – I found that if you have the spray coconut oil it’s so much easier than using the conventional coconut oil, but either will work perfectly!
Mix your almond butter with your strawberry Greek yogurt. You can mix directly in your yogurt containers for easy clean up!
Once mixed, add a scoop of your yogurt mix to each tin! Freeze for 30-40 min and enjoy! xx