Happy Friday, guys!
It’s been a really nice week. Tristan, my five-year-old was on school vacation. We went to Disney on Ice, took trips to the library, and went to an open gymnastics hour today. He even helped me bake a lot of treats, including these little cheesecakes. He is the cutest little helper, he loves to feel important. I realized that I need to start taking more photos of him helping me, he really does a wonderful job! 🙂
Paleo and Keto Mini Lemon-Blueberry Cheesecakes
(paleo, keto option, vegan)
Serves 12-16
Crust Ingredients:
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
1. Line a muffin tin (you may have enough to do more) with silicone or regular muffin liners. I use silicone. You can find the ones that I use here.
2. Stir the crust ingedients together into a large bowl until mixture forms a dough ball.
3. Press a small amount of crust into each mufifn liner. Refrigerate the muffin pan until your filling is done!
Filling Ingredients:
- 3 cups raw cashews (soaked for at least 2 hours) and drained
- 1/4 cup coconut cream
- 1/4 cup coconut oil
- 2/3 cup ChocZero vanilla syrup (you can order it here) Alternatively, you can use honey or pure maple syrup)
- 1/3 cup lemon juice
Filling Process:
1. In a Vitamix or Food Processor, blend all filling ingredients until smooth.
2. Carefully pour cheesecake filling into each muffin liner until they are 75-80% full.
3. Freeze cheesecakes for 30 minutes.
4. Before serving, remove cheesecakes from the freezer for 20-30 minutes. Add fresh blueberries or homemade blueberry syrup, some lemon zest to garnish, and enjoy!
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