Paleo Cookie Butter Cheesecake Bites
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.
Gallery
Recipe Summary
Ingredients
Directions
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!