Hello loves! I have been wanting to make these for SO long – it always sounded so daunting and honestly, like a big pain in the ass. But I’m happy to report that it was actually super quick and easy!
Crust ingredients → food processor
Filling ingredients → blender
You can even make this EASIER by instead of using a muffin tin, using a cake pan and just cutting into squares when frozen 🙂
I made the base and then added various things to make different flavor like blueberry, cacao, and coconut ♥
These are ~80% fat, with about 10 g carbs per serving so they can be incorporated into a keto diet for sure. Just don’t go too wild and eat a bunch at once 🙂
- 1 cup raw walnuts
- 1/3 c coconut butter
- 1.5 c soaked raw cashews
- 1/3 c coconut oil
- 1/2 c coconut cream
- Juice of one lemon
- *1/3 c agave (adjust to taste)
- 1 tbsp vanilla
- 2 tsp almond extract
- Lemon zest to taste
Crust: Add walnuts to food processor and pulse. Add in coconut butter until the dough sticks together. Lightly grease a muffin tin and scoop ~ 1 tbsp of dough into each tin. Press down with your fingers or spoon to flatten.
Filling: Whiz everything up in blender until a creamy consistency is achieved! Pour into tins and add whatever toppings sound delicious 😘 Freeze for a few hours and enjoy!
*If you want to eliminate calories from the sugar, use Monkfruit sweetener or Stevia instead!
For those of you who are interested, here is the calorie/macro information:
- Total Calories: 3,483
- Total Fat (g): 322.3
- Total Carbs (g): 117
- Total Protein (g): 51
Macro ratio: 81% fat / 13% carbs / 6% protein
To calculate calories per serving, simply divide the total calories for the WHOLE batch (2,790) by the number of cheesecakes you end up making. I made 12 cheesecakes, so each of my cakes had 290 calories, 26.8 g fat, 10 g carbs, and 4.2 g protein. 🙂