Gluten-Free Dairy-Free "Cheesecake" with "Almond Joy" Crust (Whole30, Keto)
 
Prep time
Total time
 
Let me introduce you to your new best friend. Conscious-eater, meet my mini "cheesecake". Have a beautiful life together you two;)
Author:
Recipe type: Dessert
Cuisine: Gluten-Free, Dairy-Free, Vegan, Whole30, Keto
Serves: 12 cheesecakes
Ingredients
"Almond Joy" CRUST
  • ⅓ cup coconut butter
  • ¼ cup almond butter
  • 2 Tablespoon cacao powder
  • ⅛ teaspoon sea salt
  • ½ cup unsweetened shredded coconut
  • ¼ cup toasted whole almonds
  • 5 dates, pitted and chopped
  • 1 Tablespoon liquid coconut oil (melted if solid)
"Cheesecake" FILLING
  • ¼ cup coconut butter
  • ⅓ coconut oil, melted
  • 1½ cups raw cashews (*quick soaked in boiled water for 2 hours)
  • 6 dates, pitted and soaked with cashews
  • ½ cup freshly squeezed lemon juice
  • 1 can coconut cream, no additives
  • 1 teaspoon ground vanilla bean or extract
Tart Strawberry TOPPING (optional)
  • 1½ cups whole frozen strawberries
  • ¼ cup lemon juice
  • 1 teaspoon ground vanilla bean or extract
Instructions
"Almond Joy" CRUST
  1. Process all ingredients in a food processor, scraping down the sides if necessary, until it starts to form a ball.
  2. Line a muffin pan with liners (I like these reusable silicone ones).
  3. Divide dough into 12 balls and press flat into each muffin well. I use the bottom of a measuring cup or small glass to compress the dough. Set aside.
"Cheesecake" FILLING
  1. Blend all ingredients in a high powered blender until smooth and perfectly creamy.
  2. Fill muffin liners almost to the top with "cheesecake" filling.
  3. Freeze them in the pan for at least 4 hours or preferably overnight.
Tart Strawberry TOPPING
  1. Add all ingredients to a saucepan. Heat covered over low heat until berries thaw.
  2. Using the back of a spoon, smash the berries against the side of the pan. Simmer gently uncovered until liquid reduces sufficiently. Let cool completely.
  3. Remove frozen cheesecakes from muffin liners. Top with strawberry topping.
  4. Eat frozen (so good!) or refrigerate and enjoy anytime you like!
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/03/12/gluten-free-dairy-free-cheesecake-with-almond-joy-crust-whole30-keto/