These primal cheesecake bites are so delicious and they are my husbands favorite treat.
This will melt/soften quickly, so do not leave it out of the freezer ahead of consuming. Just take out what you are eating immediately.
For this recipe I used this silicon mold but you could also use a lined baking pan with parchment paper if you don't have the silicone mold.
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Paleo Mini Cheesecake Bites
Ingredients
Cheesecake Filling
- 8 oz. cream cheese, softened
- ¼ cup unsweetened shredded coconut
- ¼ cup unsweetened shredded coconut, toasted
- ¼ cup coconut oil, melted
- 1 oz. roasted almonds, ground coarsely
- 1 tsp. vanilla extract
- 3 tbs. coconut flour
- 1-2 tbs raw honey
- pinch fine himalayan salt
Homemade chocolate
To see the brands I use, click each ingredient above or visit my Amazon shop.
Instructions
Toasted coconut
- Toast ¼ cup coconut on a pan at 400ºF for 5-6 minutes or until just golden.
- Remove and cool.
Cheesecake Filling
- In a mixing bowl, whip the soft cream cheese with a rubber spatula.
- Add both the toasted and untoasted coconut and the chopped almonds. Stir well.
- Add the salt, coconut flour, raw honey and vanilla extract.
- Add the coconut oil last.
- Beat the mixture well to make your best attempt to incorporate the oil into the mixture.
Silicone mold
- Fill the bottom of the silicone mold with the melted chocolate.
- Place in freezer for about 20 minutes.
- Remove from freezer and add the cheesecake filling on top of the chocolate.
- Place it back in the freezer and once hardened remove cheesecake bites from the silicone mold.
Notes
Homemade Chocolate note: double the chocolate recipe to make 24 cheesecake bites or quadruple if you want to have the chocolate all the way around the cheesecake filling.
Nutrition facts calculated without the chocolate.
Nutrition per serving
Calories: 78.4kcalCarbohydrates: 2.3gProtein: 1.1gFat: 7.5gSaturated Fat: 5.1gFiber: 0.8gSugar: 1.3gNet Carbs: 1.5g
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