Mini Cheesecake

10 Jan


This cheesecake has practically no sweetener in it at all. I’ve used STEVIVA BLEND for the filling and just a tablespoon of coconut nectar for the crust. You could use honey if coconut nectar is unavailable to you.

    3/4 cup almond meal
    1 tbsp coconut nectar (or honey)
    3 tbsp coconut oil
    1 1/2 packages cream cheese
    1 cup sour cream
    2 eggs
    2 tsp vanilla extract
    1/3 cup Steviva Blend


    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
    Nutritional Info
    • Servings Per Recipe: 6
    • 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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