In the quest for the perfect cheesecake, I have often come up short.
Sure, I tried copycat recipes for Cheesecake factory, or New York Style that were good, but they were so full of sugar! I wanted to find one that didn’t use a lot of sugar and was gluten free.
Hubby suggested that I come up with my own, and I was all too happy to try. Naturally, the kids, who LOVE cheesecake in all its forms, were also most enthusiastic. To them, there is no such thing as a bad cheesecake.
Lately, I’ve also been kind of “geeking out” on coconut cream. It’s like peanut- butter-on-a-spoon-on-a-Saturday-morning good. So, I knew that coconut cream had to be included in the recipe. Here’s the one I came up with. I hope you enjoy it as much as we did!
These are rich, so the small ones in the regular muffin tins are an ideal size. They are probably best with just a sprinkle of powdered sugar, a little whipped cream or a scoop of ice cream and an edible flower to decorate or a few very thin slices of fresh apple.
Coconut Butter Mini Cheesecakes Recipe
- 1 cup almond flour
- 3 T. coconut oil
- 4 oz. cream cheese softened
- 1/4 cup coconut cream
- 1 egg
- 1/4 cup honey
- 1 tsp vanilla
- pinch salt
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Centigrade).
- Lightly grease a jumbo muffin pan (6 muffin holders) or a regular muffin pan (12 muffin holders) with coconut oil, or if you prefer to use paper cases then insert these into the holders. (I prefer the cases as there are no accidents with the mini-cheeseckes sticking in the holders.)
- Mix 1 cup of almond flour with the 3 tablespoons of coconut oil. The oil should be in its solid state as it will melt as you mix it. Make sure the oil is equivalent to level tablespoons otherwise the crust will be too oily.
- Place the mixture in the sections pressing down evenly to create the thin crusts for the mini-cheesecakes.
- In a large bowl mix 4oz softened cream cheese, 1/4 cup coconut cream, 1/4 cup honey, 1 egg, 1 tsp vanilla and a pinch of salt until well blended.
- Add approximately 1/4 cup of the filling (for large) or 1/8 cup mixture (regular sized) to each muffin cup.
- Bake at 350° for 30 minutes, until just lightly browned and a knife comes out clean in the center.
- Cool completely.
- To serve, sieve a little icing sugar over the top, add a few crushed walnuts with a sprig of mint or an edible flower, like a tiny viola or dianthus. Serve alone as a rich treat with coffee, or as a dessert with a scoop of plain vanilla ice cream.
updated April 6th 2021
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.