1. Prepare the Crust:
In a mixing bowl, combine almond flour, melted coconut oil, almond butter, sweetener, and a pinch of salt. Stir until the mixture resembles wet sand.
Divide the crust evenly between a 12-hole mini muffin tin (or silicone molds) and press firmly to create the base.
Place in the freezer while you prepare the filling.
2. Make the Filling:
Drain the soaked cashews and place them in a high-speed blender or food processor.
Add the cooled coffee, coconut cream, melted coconut oil, sweetener, vanilla extract, and salt.
Blend on high until the mixture becomes smooth and creamy (2-3 minutes). Scrape down the sides as needed.
3. Assemble the Cheesecakes:
Remove the muffin tin from the freezer and spoon the creamy filling evenly over the crusts. Smooth the tops with a spoon or spatula.
4. Chill and Set:
Place the muffin tin in the freezer for at least 2-3 hours, or until the cheesecakes are firm.
5. Serve:
Once set, remove the mini cheesecakes from the muffin tin (if using silicone molds, they’ll pop out easily).
Let them sit at room temperature for about 10 minutes before serving. Dust with cocoa powder, top with coffee beans, or sprinkle with sugar-free chocolate shavings if desired.
Tips & Variations
Storage: Store the cheesecakes in an airtight container in the freezer for up to 2 months. Let them thaw for a few minutes before serving.
Sweetener Options: Use monk fruit, stevia, erythritol, or a sugar-free syrup of choice to customize the sweetness.
Caffeine-Free: Use decaf coffee for the same great flavor without the caffeine.
Flavor Twist: Add a teaspoon of cinnamon or cocoa powder to the filling for a spiced mocha flavor.
Why You’ll Love This Recipe
No-Bake: No oven needed—perfect for warm days!
Creamy and Rich: The soaked cashews and coconut cream create a luscious texture.
Sugar-Free: Naturally sweetened and suitable for low-carb or keto diets.
Coffee Lover’s Dream: A delightful combination of creamy cheesecake with bold coffee flavor.
ADVERTISEMENT
