Recipe ~ Three Mini Cheesecakes

fruit cheesecakes mini
Cherry/Blueberry Mini Cheesecakes with Vanilla Wafer crust
choco cheesecakes mini
Chocolate Mini Cheesecakes with Oreo Cookie crust
matcha tea cheesecakes mini
Matcha Green Tea-flavored Cheesecake with Shortbread crust


Cheesecake Base:
2 packages cream cheese
3/4 cup sugar
1 teasppon vanilla
2 eggs


For fruity Cheesecake:

Nilla wafers for crust
1 can blueberry or cherry filling

For chocoholic Cheesecake:

Oreos for crust and to crumble on top
Chocolate Pudding/milk for topping

For Matcha Cheesecake:

1 1/2 Tablespoons Match Green Tea Powder (Sold online)
1/2 recipe of Shortbread cookie for crust


  1. Preheat oven to 350 degrees.
  2. Beat cream cheese, eggs, vanilla, and sugar with mixer.
  3. Place 1 vanilla wafer/oreo/cookie (if doing shortbread crust pre-bake for 10 minutes) on the bottom of each cupcake liner (make 18).
  4. Pour batter on top of cookie.
  5. Bake for 15 minutes.
  6. Chill then top with filling/pudding and oreo crumbs/whipped cream! YUM


Makes 18 mini cheesecakes.


RECIPE ~ Double Chocolate Cherry Smoothie



  • 1 and 1/2 cups unsweetened chocolate almond milk
  • heaping 3/4 cup frozen cherries
  • 2 Tbsp unsweetened cocoa powder


  1. Pour the milk into your blender. Add in the cherries and cocoa and turn on low. Let the smoothie run on low for a minute, then bump the speed up to medium for about a minute until the mixture is smooth and you don’t hear any more large chunks of cherries being hit by the blades.
  2. Pour the smoothie into a glass and serve immediately.