Ingredients:

Crust:
3 tbsp ground flax seed
2 tbsp butter, melted

Filling:
2 large eggs
½ tsp vanilla extract
2 tbsp organic sugar, maple syrup, or maple flakes
2 cups cream cheese
½ cup blueberries
Slivered or toasted almonds (optional)
Strawberries or raspberries to top (optional)

Directions:

Preheat oven to 350º.
Place muffin wrappers in muffin tin.
Combine flax seeds and butter.
Spoon into muffin trays and flatten.
Bake for 5 minutes while preparing the rest of the ingredients.
Put all ingredients except blueberries in food processor and blend thoroughly, or beat eggs, sugar and vanilla together and combine with the cream cheese.
Spoon a small amount of mixture into cups
Add blueberries, then top with remaining cream cheese, approximately 2/3 full.
Top with almonds pieces or other berries if desired.
Bake 20 min or until edges set and centre still moist.
Remove cheesecakes from muffin tin and let cool. Refrigerate at least 1 hour before serving.

Makes 12 cakes

Approx Zone Blocks per cake: 1P 1C 1F

 

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