Get the Recipe: Mini Paleo Cheesecakes
These mini Paleo Cheesecakes are rich, decadent, and creamy! You'd never guess they are both gluten free and dairy free. These mini cheesecakes are the perfect little dessert!
Ingredients
Bottom Crust
- 1 1/4 cups almond flour
- 3 tbsp melted ghee or butter
- 1/4 cup coconut sugar
Cheesecake Layers
- 16 ounces dairy free cream cheese
- 2 eggs, room temperature
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
Salted Caramel
- 1/2 cup coconut cream
- 1/3 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1 tsp ghee or butter
- sea salt, to garnish
Whipped Coconut Cream
- 13 ounces coconut cream
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
- First, line a muffin tray with paper liners. Then, preheat oven to 350 degrees Fahrenheit.
- Make the bottom crust first. Add all ingredients to a large mixing bowl and stir until combined. Mixture will be a little bit crumbly. After, press this mixture into the bottom of each muffin liner and press down inside each one (using your hands or a small shot glass).
- Then, bake the bottom crust for 5 minutes then remove from oven and set aside to make the filling.
- To make the cheesecake filling, be sure cream cheese is at room temperature. If it's cold, it won't mix properly. Then, add all ingredients to a stand mixer and mix until smooth and uniform. You may have to stop and scrape down the sides of the bowl with a spoon or spatula. Keep mixing until smooth and uniform. Finally, pour this mixture down into each muffin liner on top of the baked crust.
- Return muffin pan to the oven and bake for 20 to 21 minutes or until cheesecake is set in the middle. Remove from oven and set aside. After 5 minutes, carefully remove each cheesecake to a cooling rack.
- To make the salted caramel, add all ingredients (except sea salt) to a skillet over low medium heat and stir consistently. Once bubbling, turn down heat to low and allow mixture to simmer for 10 minutes or until thickened. Continue to stir to prevent burning.
- Once cheesecakes are cooled completely, top with a spoonful of caramel sauce. Lastly, sprinkle sea salt over caramel and then top with whipped cream.
Notes
- Press bottom crust into the muffin liners well.
- Use room temperature cream cheese.
- Beat cream cheese layer until fully smooth and creamy.
- Watch caramel sauce closely to prevent burning.
- Wait until mini cheesecakes are fully cooled before topping.
- Store in the fridge for up to 4 days.
Calories: 425kcal, Carbohydrates: 21g, Protein: 7g, Fat: 37g, Saturated Fat: 23g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 175mg, Potassium: 221mg, Fiber: 2g, Sugar: 13g, Vitamin A: 635IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 2mg