Paleo Cookie Butter Cheesecake Bites

Recipesfull introduces to you: Cheesecake Recipes. (Paleo Cookie Butter Cheesecake Bites). These mini 'cheesecakes' are paleo, grain free, and gluten free. They're naturally sweetened and they have the tart creaminess of a cheesecake thanks to cashews, and the spicy sweetness of speculoos cookie butter.

Brief

Prep 25 mins

Cook: 5 mins

Additional: 50 mins

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Paleo Cookie Butter Cheesecake Bites

Ingredients

1 cup almond flour

1 teaspoon coconut flour

¼ cup coconut sugar

3 tablespoons salted grass-fed butter

1 teaspoon ground cinnamon

1 cup raw cashews

¼ cup salted butter

cut into small pieces

1 tablespoon coconut flour

¼ cup coconut sugar

3 teaspoons blackstrap molasses

2 teaspoons ground cinnamon

⅛ teaspoon ground cloves

½ teaspoon vanilla extract

⅛ teaspoon sea salt

1 pinch ground black pepper

1 ½ cups raw cashews

soaked in boiling water for 30 minutes

¼ cup lemon juice

¼ cup coconut oil

⅔ cup cream from the top of full-fat canned coconut milk

¼ cup honey

½ teaspoon coconut flour

1 teaspoon vanilla bean powder

1 pinch sea salt

Philly Cheesecake

Dessert

Directions

Step 1

Heat almond flour and coconut flour in a nonstick skillet over medium heat until lightly toasted and fragrant 2 to 3 minutes. Be careful not to burn flours. Transfer to a high-speed blender. Add coconut sugar butter and cinnamon; blend to combine.

Step 2

Press about 1 heaping teaspoon of crust mixture into the bottoms of 8 silicone muffin molds. Freeze for 10 minutes while preparing filling.

Step 3

Combine cashews butter coconut flour coconut sugar molasses cinnamon cloves vanilla extract sea salt and pepper in a high-speed blender; blend cookie butter topping until well combined.

Step 4

Drain soaked cashews. Combine cashews lemon juice coconut oil coconut cream honey coconut flour vanilla bean powder and sea salt in a high-speed blender; blend until filling is creamy and fully combined.

Step 5

Remove frozen crusts from the freezer. Pour filling over the crust and freeze for 10 minutes.

Step 6

Top each 'cheesecake' with about 1 teaspoon of cookie butter and swirl using the tip of a butter knife. Return to the freezer for 30 minutes or up to overnight.

Nutritional Information

Paleo Cookie Butter Cheesecake Bites

Servings Per Recipe:8

Calories: 629

% Daily Value *

Protein: 10.7g 21%

Carbohydrates: 46.5g 15%

Dietary Fiber: 4.5g 18%

Sugars: 13.3g

Fat: 48.7g 75%

Saturated Fat: 20.5g 103%

Cholesterol: 26.7mg 9%

Vitamin A Iu: 315IU 6%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.1mg 9%

Vitamin C: 3.8mg 6%

Folate: 33.9mcg 9%

Calcium: 57.7mg 6%

Iron: 4.6mg 26%

Magnesium: 128.2mg 46%

Potassium: 370.1mg 10%

Sodium: 316.7mg 13%

Thiamin: 0.1mg 9%

Calories From Fat: 438

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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