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How to Make Paleo Cookie Butter Cheesecake Bites - A Step-by-Step Guide

If you're a fan of the popular cookie butter spread and crave a delectable dessert that's both Paleo and indulgent, then look no further than these Paleo Cookie Butter Cheesecake Bites. This recipe combines the irresistible flavors of cookie butter with a creamy, decadent cheesecake filling, all in a bite-sized, guilt-free package.

These cheesecake bites are perfect for those following a Paleo lifestyle or those simply looking for a healthier alternative to traditional cheesecake. Mad...

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Ingredients

  • 1 cup almond flour
  • 1 teaspoon coconut flour
  • ¼ cup coconut sugar
  • 3 tablespoons salted grass-fed butter
  • 1 teaspoon ground cinnamon
  • 1 cup raw cashews
  • ¼ cup salted butter, cut into small pieces
  • 1 tablespoon coconut flour
  • ¼ cup coconut sugar
  • 3 teaspoons blackstrap molasses
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • 1 pinch ground black pepper
  • 1 ½ cups raw cashews, soaked in boiling water for 30 minutes
  • ¼ cup lemon juice
  • ¼ cup coconut oil
  • ⅔ cup cream from the top of full-fat canned coconut milk
  • ¼ cup honey
  • ½ teaspoon coconut flour
  • 1 teaspoon vanilla bean powder
  • 1 pinch sea salt

Information

  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Additional Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat almond flour and coconut flour in a nonstick skillet over medium heat, until lightly toasted and fragrant, 2 to 3 minutes. Be careful not to burn flours. Transfer to a high-speed blender. Add coconut sugar, butter, and cinnamon; blend to combine.
  • Press about 1 heaping teaspoon of crust mixture into the bottoms of 8 silicone muffin molds. Freeze for 10 minutes while preparing filling.
  • Combine cashews, butter, coconut flour, coconut sugar, molasses, cinnamon, cloves, vanilla extract, sea salt, and pepper in a high-speed blender; blend cookie butter topping until well combined.
  • Drain soaked cashews. Combine cashews, lemon juice, coconut oil, coconut cream, honey, coconut flour, vanilla bean powder, and sea salt in a high-speed blender; blend until filling is creamy and fully combined.
  • Remove frozen crusts from the freezer. Pour filling over the crust and freeze for 10 minutes.
  • Top each 'cheesecake' with about 1 teaspoon of cookie butter and swirl using the tip of a butter knife. Return to the freezer for 30 minutes, or up to overnight.

    • Nutrition

    629 cal.

    • Total Fat: 49g
    • Saturated Fat: 21g
    • Cholesterol: 27mg
    • Sodium: 317mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 5g
    • Total Sugars: 13g
    • Protein: 11g
    • Vitamin C: 4mg
    • Calcium: 58mg
    • Iron: 5mg
    • Potassium: 370mg

    Categories

    Dessert recipes
    Paleo recipes
    Cheesecake recipes
    Cookie recipes
    Bites recipes