Low Carb High Protein Cheesecake Cups
Ingredients
Crust
- 1 1/2 cup rolled oats
- 1 1/2 cup @natureseats walnut flour
- 1/4 cup ground flax + 1/2 cup water
- 1 tsp salt
Filling
- 2 cups raw cashews (soaked 2 hrs)
- 1 large lemon (juiced)
- 1/4 cup coconut oil (melted)
- 3/4 cup full-fat coconut cream
- 1/2 cup agave nectar or maple syrup
- 1 tbsp vanilla extract
- 1/2 cup frozen cherries
- 1/2 cup frozen strawberries
Preparation
Combine flax meal and water in a small bowl to create flax egg, mix well and let thicken, then line muffin tins with cupcake liners or paper.
Add all crust ingredients to a food processor and blend until a dough-like consistency forms.
Add about 2 tablespoons of dough to each muffin cup to create the crust, then use your thumbs to press it down and mold it well.
Add all cheesecake filling ingredients to a high-speed blender or food processor and blend until perfectly smooth, ensuring no lumps, then save half of this mixture for later.
Pour half of the cheesecake purée on top of the crust in each cup and freeze for at least 2 hours, meanwhile blend the frozen cherries and strawberries into the other half of the mixture.
After the bottom layer is frozen, add the fruity layer on top and freeze for another 2 hours or overnight.
Take out of the freezer and thaw for 15 minutes before serving, then top with melted dark chocolate if desired.
