Lavender Lemon Mini Cheesecake


  • Cheesecake:
    • 1 Brick of light cream cheese 
    • 1 Egg
    • 2 Tbsp of organic raw honey  
    • 1 Tbsp of lemon juice 
    • 1/2 scoop of Dynamis Refuel s6k White Chocolate Brownie Protein
    • 1/2 tsp of pure vanilla extract 
    • 1/2 Tsp of finely chopped lavender 
    • Dash of salt 
    • Thawed frozen berries to top 
  • Crust:
    • 1/2 Cup of Almond meal or Flour 
    • 2 tbsp of coconut oil slightly melted 


  • Preheat oven to 350 
  • In a muffin tin place muffin cups in 9 of the muffin places 
  • In a small mixing bowl mix your crust ingredients until fully combine 
  • Divide the crust mix equally into each muffin liner and press down into place 
  • Bake these in the oven for 5 minutes and then pull out
  • Next mix all your cheese cake ingredients until nice and smooth
  • Divide the cheesecake mix into each muffin tin
  • Place into oven and bake for 15 min, may be shorter in a convection oven. ( you want them to have a slight giggle)
  • Refrigerate for 24 hours, once set take out top and enjoy! 

Perfect sized treat with summer flavours that wont add to the waist line or great for parties! Enjoy