Lemon Coconut Bliss Mini Cheesecakes - March Madness

Lemon Coconut Bliss Mini Cheesecakes Submitted by Karen H.

Makes 10 Servings

420 calories / 30F / 31C / 9P

INGREDIENTS

Crust:

• 4 oz Macadamia Nuts
• 3/4 cup Kodiak Cakes Buttermilk Mix
• 4 Tbsp. Coconut Sugar
• 4 Tbsp. Grass-fed Butter

Cheesecake: 

• 2 packages (8 oz) Neufchâtel cheese*
• 3/4 cup coconut sugar
• 2 eggs*
• 1/2 cup Plain Greek Yogurt*
• 1 cup Lemon Coconut Bliss Nut Butter, warmed
• 1/2 tsp. Almond Extract
• 1 lemon, zest of

Topping: 

• Spray Whipped Cream
• Fresh Raspberries

*For best results, bring these ingredients to room temperature before making cheesecake.

 

DIRECTIONS

1. Preheat oven to 350° F, and line two 12-count muffin pans with paper liners.

2. Process macadamia nuts in food processor until finely chopped, then set aside. Add Kodiak mix, coconut sugar, and butter to the food processor and blend. Add the chopped macadamia nuts to the mix, and process until the mix reaches desired texture.

3. Using a tablespoon, scoop crust mixture into muffin tins, one tablespoon per muffin cup. Press the mixture evenly into the liner.

4. Bake for 10-12 minutes until the edges of the crusts begin to slightly brown.

5. Remove muffin pans from the oven and allow to cool slightly before adding cheesecake mixture.