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I’m making a lot of no-bake cheesecakes lately, I’ll admit it (peppermint, cranberry lime), but they’re just so delicious! Plus, CM keeps asking for new variations, and so new recipes are born! As the key to making low carb, keto-friendly desserts even more delicious is flavoring, I recommend tasting the filling as you make it, and adding more seasoning to your desires. I’ve been buying really fresh spices lately and have found that I’m using smaller amounts than I used to, so it can change from batch to batch!
This recipe was inspired by CM deciding that he wanted egg nog…and also cheesecakes, and me deciding that I wanted one, too. Thus, these easy little cheesecakes don’t take much time at all. You can pretty much make them with only an hour until your party – including freezer time! As always, these are gluten free, soy free, sugar-free, low carb, keto-friendly. These little ones are also egg-free.
These vegan keto mini eggnog cheesecakes are a perfect sugar-free, gluten-free, soy-free, dairy-free and egg-free holiday dessert!
- 1 cup (about 60g) dried coconut – unsweetened
- 1/2 cup (about 50g) pecans
- 1/4 cup (about 5g) freeze dried cranberries (for color, but totally optional), or 1/2 tsp each cinnamon and nutmeg
- 1 cup (about 150g) macadamia nuts, soaked overnight (or for a half hour in near-boiling water) – use cashews if you don’t mind the extra carbs, and aren’t made of money!
- 4 oz (about 60g) cream cheese
- 1/4 cup (about 60g) coconut oil
- additional 1/4 cup hot water
- 2 tsp vanilla extract
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 10 drops liquid stevia
- In your blender or food processor, pulverize the dried coconut, pecans and freeze dried cranberries or spices until they resemble the texture of wet sand and hold together when pinched.
- If you are using a glass, or metal muffin tin, you may wish to use liners, or to grease the tin. Portion the filling into a muffin tray (I used a normal-sized silicon tray that will make 12 muffins), and pack into the bottoms, making sure they are flat. These will be your cheesecake crusts.
- Rinse the food processor, and toss soaked macadamia nuts, coconut oil, vanilla extract, spices and stevia in. Blend until very smooth, adding the hot water a tablespoon at a time until all lumps are gone.
- Add the cream cheese, and blend until combined.
- Portion out this mixture in the muffin tin, on top of the crusts, and smooth. Pop in the freezer for about 30 minutes. Your cheesecakes should come out of the tray, no problem!