Blueberry Coconut Protein Cheesecakes

I absolutely love sweet treats, but the sugar can sneak up fast. There is nothing better than eating a delicious cheesecake, especially when these Blueberry Coconut Protein Cheesecakes are filled with healthy goodies and 10 g protein per serving! With only 2 g of sugar per cheesecake, these sweet treats will make you never miss the sugar! This cheesecake recipe may look like a lot of work, but you really just make a crust and filling and freeze, and enjoy of course!

MACROS (per serving) CAL 203 PROTEIN 10 g FAT 13 g CARBS 14 g Sugar 2 g

Time: 20 MIN Prep + 3 hours (soaking) + 2 hours (freezing)

Serves: 11

INGREDIENTS

Crust

• 1/2 c cashews, soaked in 1 c water (3 hours)

• 1/4 c almonds

• 1/4 c ground flaxseed

• 1/4 c pumpkin seeds

• 1/4 c pecan halves

• 1/8 c brown coconut sugar

• 1 tsp coconut oil, melted

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 c chopped dates, soaked in 1 c unsweetened almond milk (3 hours)

Filling

• 1 c whipped cream cheese

• 1 tsp organic honey

• 1/4 tsp vanilla extract

• 1/4 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground cloves

• 1/2 c blueberries

• 2 scoops vanilla protein powder

• 1 c organic coconut milk

Toppings

• Sliced coconut, honey, blueberries

Pulse first 9 crust ingredients together until mixed well.

Add chopped dates in mixture and pulse until combined.

Mixed crust ingredients.

PREPARATION

1. Let cashews and chopped dates soak for at least 3 hours before making cheesecakes. The longer they are able to soak, the creamier the cheesecake filling.

2. Drain cashews and chopped dates. Set aside.

3. Combine first 9 crust ingredients in a food processor. Pulse until all ingredients are mixed well.

4. Add chopped dates and pulse again until crust mixture is combined.

5. Place cupcake liners in a cupcake tin and then add 1 & 1/2 teaspoonfuls of crust mixture to each liner.

6. Make sure to flatten crust so that it forms a bottom layer in cupcake liners.

7. Clean food processor to use for filling.

8. Add all filling ingredients to food processor and pulse until combined.

9. Add around 2 teaspoonfuls of filling to crust.

10. Repeat until all cupcake liners are filled.

11. Top cheesecakes with extra blueberries.

12. Place cheesecakes in freezer for at least 2 hours.

13. Once hardened, top with coconut and drizzle with honey.

Pulse together filling ingredients.

Mixed filling ingredients for cheesecakes.

Place in freezer for about 2 hours. Top with whatever toppings you like. I used sliced coconut and honey.