No Bake Eggnog Cheesecake
Calories 230kcal
Ingredients
- 1 cup coconut (dried, – unsweetened)
- 1/2 cup pecans
- 1/2 teaspoon cinnamon
- 1/4 cup dried cranberries
- 1 cup macadamia nuts (dried, – unsweetened)
- 4 ounces cream cheese
- 1/4 cup coconut oil
- 1/4 cup hot water
- 2 teaspoons vanilla extract
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 10 drops liquid stevia
Instructions
- 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!
Originally posted 2019-02-20 18:16:05.
