No Bake Mini Cheesecakes

Makes 4-6 Mini Cakes 

20 Minutes

• 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)

Topping:

• your favorite berry of choice

Crust:

• 1/2 cup raw almonds
• 1/8 cup coconut oil, melted

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.