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Paleo Cookie Butter Cheesecake Bites

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"These mini 'cheesecakes' are paleo, grain free, and gluten free. They're naturally sweetened and they have the tart creaminess of a cheesecake thanks to cashews, and the spicy sweetness of speculoos cookie butter."
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1 h 20 m servings 629
Original recipe yields 8 servings


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  1. Heat almond flour and coconut flour in a nonstick skillet over medium heat, until lightly toasted and fragrant, 2 to 3 minutes. Be careful not to burn flours. Transfer to a high-speed blender. Add coconut sugar, butter, and cinnamon; blend to combine.
  2. Press about 1 heaping teaspoon of crust mixture into the bottoms of 8 silicone muffin molds. Freeze for 10 minutes while preparing filling.
  3. Combine cashews, butter, coconut flour, coconut sugar, molasses, cinnamon, cloves, vanilla extract, sea salt, and pepper in a high-speed blender; blend cookie butter topping until well combined.
  4. Drain soaked cashews. Combine cashews, lemon juice, coconut oil, coconut cream, honey, coconut flour, vanilla bean powder, and sea salt in a high-speed blender; blend until filling is creamy and fully combined.
  5. Remove frozen crusts from the freezer. Pour filling over the crust and freeze for 10 minutes.
  6. Top each 'cheesecake' with about 1 teaspoon of cookie butter and swirl using the tip of a butter knife. Return to the freezer for 30 minutes, or up to overnight.


  • Cook's Notes:
  • Coconut oil can be used to replace butter and vanilla extract can be substituted for the vanilla bean powder.
  • All components can be made in either a food processor or a high-speed blender. The blender is a bit more difficult to clean between each component, but it results in a much creamier cheesecake- like texture for the filling.
  • Any leftover cookie butter can be stored in a sealed container in the refrigerator for up to 1 week; it tastes delicious with fresh fruit or in a smoothie!

Nutrition Facts

Per Serving: 629 calories; 48.7 46.5 10.7 27 317 Full nutrition

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