INGREDIENTS
Oreo Crust
- 1 cup Almond Flour
- 4 tbsp Cocoa Powder
- 2 tbsp Butter (melted, or use melted coconut oil)
- 1 tsp Super Finely Ground Coffee
- 1 tsp Vanilla Extract
- 2 tbsp Powdered Erythritol
- 1/4 tsp Salt
Cheesecake Filling
- 12 ounces Cream Cheese
- 6 tbsp Butter (3/4 of a stick)
- 1/4 cup Coconut Oil (melted)
- 1 tsp Vanilla Extract
- 1/3 cup Powdered Erythritol
COOKING INSTRUCTIONS
- On medium heat, toast the almond flour until golden brown, should take you roughly 3 minutes.
- Mix together the toasted almond flour and the remaining ingredients for the oreo crust until they're all well combined.
- Line a cupcake/muffin pan with cupcake liners and add about 1 tbsp of the oreo crust mixture into each liner. Press the mixture into a larger layer with your fingers. You should have about 2-3 tbsp of oreo crust mixture left that you'll be using later on.
- For the cheesecake filling use an electric mixer to beat the cream cheese, butter, and coconut oil until well mixed and nice and fluffy. Once beaten, stir in the remaining ingredients [for the filling] along with 2 tbsp from the leftover oreo crust (you should still have a little bit of leftover crust to sprinkle on top later). Stir until it's all well combined.
- Proceed to evenly distribute the cheesecake filling to the cupcake liners on top of the oreo crust. Sprinkle the cheesecake bites with the remaining oreo crust. Place in the freezer for 60 minutes to let harden and set, then boom, enjoy!
NUTRITION FACTS
Serving Size: 1 Cheesecake Bite
Calories: 223 Calories
Fat: 23.5g
Carbs: 2.3g
Protein: 3.1g
RECIPE WIZARD
Recipe By: @Ryan_Romaine
Video By: @Ryan_Romaine
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