Mini Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
CRUST3/4 cup almond meal1 tbsp coconut nectar (or honey)3 tbsp coconut oilFILLING1 1/2 packages of cream cheese1 cup sour cream2 eggs1/2 cup STEVIVA blend2 tsp vanilla extract
Preheat oven to 325 degrees.
In small saucepan, melt coconut oil. Remove from heat. Add coconut nectar and almond meal. Combine and divide among 6 jumbo size muffin cups. Press in to bottom of cups.
Combine filling ingredients in a blender. Pour into muffin cups.
Bake for approximately 30 minutes.
Remove from oven. Run a knife around edges but do not remove from pan. Allow to cool on wire rack, then refridgerate.
When completely cool remove from pan and serve with fresh fruit.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FIT_ARTIST.
In small saucepan, melt coconut oil. Remove from heat. Add coconut nectar and almond meal. Combine and divide among 6 jumbo size muffin cups. Press in to bottom of cups.
Combine filling ingredients in a blender. Pour into muffin cups.
Bake for approximately 30 minutes.
Remove from oven. Run a knife around edges but do not remove from pan. Allow to cool on wire rack, then refridgerate.
When completely cool remove from pan and serve with fresh fruit.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FIT_ARTIST.
Nutritional Info Amount Per Serving
- Calories: 456.0
- Total Fat: 40.3 g
- Cholesterol: 169.4 mg
- Sodium: 318.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.5 g
- Protein: 11.3 g
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