No Bake Eggnog Cheesecake

No Bake Eggnog Cheesecake

Ingredients

• 1 cup coconut ((dried, – unsweetened))
• 1/2 cup pecans
• 1/2 tsp cinnamon
• 1/4 cup dried cranberries
• 1 cup macadamia nuts ((dried, – unsweetened))
• 4 oz cream cheese
• 1/4 cup coconut oil
• 1/4 cup hot water
• 2 tsp vanilla extract
• 1 tsp nutmeg
• 10 drop liquid stevia

Instructions

1. 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.
2. If you are using a glass, or metal muffin tin, you may wish to use liners, or to grease the tin.
3. 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.
4. These will be your cheesecake crusts.
5. Rinse the food processor, and toss soaked macadamia nuts, coconut oil, vanilla extract, spices and stevia in.
6. Blend until very smooth, adding the hot water a tablespoon at a time until all lumps are gone.
7. Add the cream cheese, and blend until combined.
8. Portion out this mixture in the muffin tin, on top of the crusts, and smooth.
9. Pop in the freezer for about 30 minutes.
10. Your cheesecakes should come out of the tray, no problem!