Raspberry Cheesecakes

These decadent Raspberry Cheesecakes are bursting with sweetness and crunch! The crust has dates, pecans, almonds, and coconut flakes and the filling has an almond milk cream cheese and homemade raspberry jam. These cheesecakes are a perfect treat when you are craving something sweet!

Time: 15 MINS + 2 hours (freezing)

Servings: 4

MACROS (per serving) CAL 187 PROTEIN 3 g FAT 13 g CARBS 17 g

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INGREDIENTS

CRUST

• 1/8 c sliced almonds

• 1/4 c pecan halves

• 2 tsp coconut flakes

• 1/4 c dates

• 1/2 tsp agave in the raw

FILLING

• 1/4 c Kite Hill almond milk cream cheese

• raspberry fruit jam

  • (1 c fresh raspberries + 1 tsp brown coconut sugar)

• 1 tsp MCT oil

• 1 tsp unrefined coconut oil

TOPPINGS

• raspberries

• shredded coconut

PREPARATION

1. Heat pan to med-high heat and add 1 c of fresh raspberries and 1 tsp brown coconut sugar.

2. Mash raspberries and heat until a jam forms, around 2 minutes and let cool.

3. Add all crust ingredients to a food processor and pulse until all ingredients are chopped.

4. Add 1/4 c of crust mixture to a muffin pan well and press down until a flat crust is formed, should yield around 4.

5. Next, clean food processor and now add filling ingredients.

6. Pulse until filling ingredients are smooth.

7. Add 1 tbsp of filling mixture to each crust.

8. Using a spoon, smooth out the filling mixture on top of the crusts.

9. Add pan to freezer and freeze for at least 2 hours.

10. Top with fresh raspberries and shredded coconut.