Challenge Approved
Servings: 4-6 Mini Cakes
Ingredients:
1/4 cup coconut oil
1/4 cup organic butter
4 oz. organic cream cheese
1 oz. fresh juice of a lemon + zest of a lemon (zest is optional)
1 tbsp. sweetener of choice (stevia, Swerve, etc.)
Toppings:
Your favorite berry of choice
Crust:
1/2 cup raw almonds
1/8 cup coconut oil, melted
Directions:
Mix coconut oil, butter, cream cheese, and sweetener together until very smooth (hand mixer is best). Add lemon zest and juice until mixed in. In a separate bowl, prepare the crust. Mix almonds and coconut oil in a food processor until mixture is crumbly but sticks together when forming. Place 1-2 Tbsp. of crust in silicone or mini muffin tin and press down to form the crust bottom. Place muffin tin in the freezer to set for approximately 15 minutes. Evenly distribute the cheesecake mixture onto each crust. Drop a couple of small pieces of berries on top and freeze until firm. Remove them from the molds and keep them frozen until you are ready to enjoy.