Originally posted by Dr. Davis on 2015-11-10
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Strawberries ‘n Cream Mini-Cheesecakes
Here is an excerpt from my new book, Wheat Belly 10-Day Grain Detox, a recipe
for delicious and decadent Strawberries ‘n Cream Mini-Cheesecakes.
This is one of the recipes that I call “Great
Persuaders” because, when naysayers around you get a taste, they will
begin to realize that this lifestyle is not restrictive and dull,
but is filled with wonderful, tasty, filling foods. You, of course, are the
ultimate Great Persuader when others view your glowing health and weight
success. But Great Persuaders like these Mini-Cheesecakes can further stack
the odds in favor of bringing the rest of the family and friends over to
your side. (More recipes like this can be found in the 10-Day Grain Detox,
along with the new day-by-day, meal-by-meal menu plan.)
All doubts over how delicious a wheat-free lifestyle
can be will crumble with these irresistible mini cheesecakes served for
dessert or a snack. Mini Cheesecakes are also great packed into a lunch.
Makes 12 mini cheesecakes
2 cups almond meal/flour
Sweetener equivalent to 1 tablespoon sugar
1 teaspoon ground cinnamon
4 tablespoons coconut oil or butter, melted
12 ounces cream cheese, melted
1 cup sour cream, Greek yogurt, or canned coconut milk
3 large eggs
Sweetener equivalent to ¾ cup sugar
2 cups strawberries, diced or reduced to pulp in food chopped/processor
½ cup unsweetened shredded coconut
Preheat oven to 350°F. Line 12 muffin/cupcake
baking tins with baking liners.
In large bowl, combine almond meal/flour,
sweetener, cinnamon, and coconut oil/butter and mix thoroughly. Spoon
mixture into 12 muffin/cupcake liners. Press flat with spoon or
fingers. If too crumbly or sticky to work with, cool in refrigerator
for 20-30 minutes first, then press firmly with spoon. Set aside.
In large bowl, combine cream cheese, sour
cream/Greek yogurt/coconut milk, eggs, sweetener, strawberries and
blend with hand mixer thoroughly. Distribute mixture into
12 muffin/cupcake liners. Bake for 25 minutes.
Remove muffin pans and sprinkle coconut over mini the top.