Strawberry Cheesecake Fat Bomb Bites
Sweet and nutty, who needs cheesecake with unhealthy ingredients? Sweet satisfaction and health benefits - I'm in!
Ingredients
Seed Crust
- 1/3 cup ground raw pumpkin seeds
- 1/3 cup ground raw sunflower Seeds
- 2 tbsp ground Chia Seeds
- 1-2 tbsp raw honey
- 2 tbsp organic, grass-fed, unsalted butter
- 1/2 tbsp quality water
- pinch sea salt
Strawberry Cheesecake Filling
- 10 ounces Strawberries can use fresh or frozen
- 1-2 tbsp raw honey
- 1/4 tsp vanilla extract
- 1/2 tsp lemon zest about half a lemon's worth
- 8 oz package full fat cream cheese
- 4 tbsp organic, grass-fed, unsalted butter
- 2 tbsp b-grade maple syrup
Instructions
Seed Crust
- Preheat oven to 170.
- Melt the butter.
- Combine all remaining ingredients and add butter once it is melted.
- Stir together with a fork.
- Press into the bottom of the mini muffins. It takes about 1 tsp per muffin.
- Bake for 45 minutes.
Strawberry Cheesecake Filling
- Cut butter and cream cheese into small cubes and allow to come to room temperature (30-120 minutes on the counter).
- Mix strawberries, honey, lemon zest, maple syrup, and vanilla extract. Mash together (or blend if you want it smoother). Allow to come to room temperature as well.
- Using a fork, whisk, or hand mixer (you choose), combine the strawberry mixture with the cream cheese butter.
- Top cooled crust with strawberry cheesecake filling. Each will take about 1 tbsp of filling, depending on the size of your mold.
- Freeze for at least 2 hours before unmolding and enjoying. Store in the freezer in an airtight container.
Notes
Always use minimally processed, organic ingredients for your best health.
Note: there will be about 9 tablespoons of leftover cheesecake filling. This can be placed into molds and frozen as well for a tasty, crustless option!