Prep time: 10 minutes
Chilling time: 2 hours
¼ c. raw almonds
¼ c. raw pecans
3 pitted dates, roughly chopped
¼ t. ground cinnamon, plus more for garnish
4 oz. cream cheese, room temperature
1 c. full-fat Greek yogurt
3 T. honey, preferably local (or maple syrup)
1 t. real vanilla extract
1 c. strawberries, chopped
1 c. raspberries
½ c. blueberries
- In the bowl of a food processor, combine almonds, pecans, dates, and cinnamon. Pulse, until the mixture starts to form a ball and the nuts, are nicely broken down. Divide the nut crust between 4 individual serving dishes or jars and set aside.
- In a large mixing bowl, beat the cream cheese, Greek yogurt, honey, and vanilla with an electric mixer until smooth. Set aside.
Tip: If cream cheese isn’t fully softened, beat it first before adding the other ingredients.
- Divide half of the cheesecake mixture between the 4 serving dishes or jars and divide half of the berries among the individual dishes. Repeat this process with the remaining cheesecake mixture and fresh berries.