High Intensity Health

Mini Paleo Cheesecake

Dairy-Free, Low-Carb, Paleo

CuisineDessert Recipes

Servings	Prep Time
8	20

Cook Time	Passive Time
15	15

Servings	Prep Time
8	20

Cook Time	Passive Time
15	15

Ingredients

Step 1 Crust: Preheat oven to 400 degrees F

3/4 cup coconut flour
2 pastured eggs
1 tbsp vanilla extract
1teaspoon maple extract
1teaspoon sea salt
1/2cup coconut oil

Step 2: Filling

2cups soaked raw cashews
1tbsp vanilla extract
can of full-fat coconut milk(BPA-free and additive-free)
1tbsp coconut oil(preferably extra virgin unrefined)
3tbsp fresh lemon juice
Zest of 1/2 organic lemon

Step 3: Topping

can full-fat coconut milk(BPA-free and additive-free)
1teaspoon pure vanilla extract
Liquid stevia to taste(optional)

Instructions

Prep: Refrigerate 2 cans of full-fat coconut milk overnight. One will be used for the filling and the other will be used for the topping. Soak your raw cashews for 2 hours in filtered water, then rinse them well.

Step 1 Crust: Process

Mix all ingredients in your food processor with an S blade until dough ball forms. Using your fingers, press a layer of the dough into the bottoms of your mini springform pans. It should be approximately 1/8-inch thick. Bake your crusts for 8 minutes, take them out of the oven, and let them cool completely. They can be put in the freezer to quicken the process.

Step 2 Filling: Process

Flip over the refrigerated can of coconut milk and pour out the liquid. Scoop the cream into your food processor with an S blade and mix in the remaining ingredients until creamy. Scoop the mixture into your crusts. Set in your fridge.

Step 3 Topping: Process

Flip over the refrigerated can of coconut milk, drain the liquid, and scoop out the cream. With an electric hand mixer, blend all ingredients until fluffy. Scoop your topping onto your “cheese” cakes and set in the fridge for 3-4 hours or until firm.