Blueberry Cheesecake Fat Bombs
These frozen “cheesecake” bites are going to be your new favorite treat!
These frozen “cheesecake” bites are going to be your new favorite treat!
Make this dessert that the whole family will love, naturally sweetened with honey.
Gluten-Free, Lime Cupcakes with Cheesecake Topping
Preparation Time: 10 minutes
Servings: 6
Ingredients:
Cupcakes:
Topping:
Directions:
Cupcakes:
Preheat the oven to 400 degrees F.
Mix the coconut flour, baking powder, salt, and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind, and eggs together until you have a smooth batter. Add the chlorophyll and adjust if you want it brighter green.
Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.
Topping:
Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.
Homemade Coconut Milk
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Angela from St. George won $50 for this recipe and photo! Submit your recipes here!
Try this scrumptious cheesecake made with cashews, lots of coconut, and a gluten-free nut and fruit crust!
This recipe has everything you expect in a cheesecake and more—creamy, mildly tart, sweet, and decadent.
Dairy-Free, Blueberry Cheesecake
Servings: 10
Preparation Time: 20 minutes
Ingredients:
Bottom Crust Layer:
Cheesecake Layer:
Fruit Layer:
Directions:
Line an 8-inch pie dish or springform cake pan with parchment paper. Or you can line a muffin pan and make 12 mini cupcake-sized cheesecakes.
Pulse walnuts, dates, and salt together in a food processor until mixture is crumbly, but be careful not to over process into nut butter. Press crust mixture into bottom of lined pie pan.
Puree cheesecake layer ingredients together in a food processor or high speed blender. Spoon over the bottom crust layer.
Stir blueberries into the jelly to create a nice shiny glaze. Gently top cheesecake with fruit topping.
Set in fridge or freezer to set for couple hours. This cheesecake stores very well in the freezer. Let it thaw for a few minutes or so before serving.
Andrea from Willamina, OR, just won $50 for this recipe and photo!
Submit yours here.
Learn how to use ancient grain einkorn flour in your everyday baking with this cheesy quick bread recipe.
This delicious, autumn cheesecake is made with a nuts, shredded coconut, and a cookie crust.
We have a new recipe and video for you all today, and it’s perfect for this time of the year, being pumpkin and all.
It’s pretty easy too, if you know what you’re doing. Cheesecakes can be tricky. They’ll crack if too much air is whipped into the batter, won’t mix well if the ingredients are too cold, refuse to be creamy if a certain ratio is off, and just be generally irritating among other things. But all that can be avoided, if you:
1. Follow the recipe as written. If you decide to substitute this for that and use that thing instead of the original thing and it explodes, you alone will be responsible for that. Just saying…
2. Have all filling ingredients at room temperature, especially the cream cheese, sour cream, eggs and pumpkin. The warmer those ingredients are, the easier the batter will mix and become silky smooth.
3. Use a paddle attachment if you have one. It won’t whip air into the batter as much and thus avoid over mixing.
4. Mix just until combined. Don’t let the mixer keep running if everything is already well blended, and try to keep it on a low setting because high speed = air and air = tiny little bubbles that will cause the cake to crack during baking. Basically, air + cheesecake = not good.
This dessert should be a hit with both those who like and dislike pumpkin. It has just enough pumpkin to keep the fans happy but not enough for it to be overwhelmingly pumpkin-y. When you bite into it, you get just a hint of spice and subtle pumpkin laced throughout the silky, creamy, dense cheesecake.
If you’re still a little lost or uncertain about making this, the video will take you through it in a step-by-step process, and you’ll also get to see all the guidelines in use.
Have fun!
Creamy, Pumpkin Cheesecake Bars
Servings: 20
Preparation Time: 10 minutes
Ingredients:
Filling:
Gluten-Free Shortbread Crust:
Directions:
Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan with coconut oil.
For the shortbread, cream the butter and sugar until well blended. Add flours and mix well. Dust fingers with cornstarch and press into prepared pan evenly.
Beat cream cheese, sugar, cinnamon, and nutmeg in the bowl of an electric mixer just until well blended and creamy. Add sour cream and vanilla and blend well. Mix in eggs and add pumpkin. Do not overbeat and try not to whip air into the batter.
Pour filling into pan and bake for 40–45 minutes. Top should still jiggle slightly when you shake the pan.
Note – For a nongluten-free crust, use:
Proceed with crust instructions.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
These pretty treats combine the creaminess of cheesecake with the flavors of mango and coconut.