Easy yet impressive, these no bake cheesecake cups are simple to whip up, no mess and customisable. Naturally gluten free, they are much healthier than traditional cheesecakes and come with a paleo and vegan option!
Line a large plate with baking paper and set aside.
In a large mixing bowl, combine the sifted coconut flour, almond flour, coconut palm sugar and cinnamon and mix very well. Mix through the nut butter of choice until very crumbly.
Using a tablespoon at a time, add the dairy free milk of choice until a very thick batter is formed.
Using your hands, form golf ball sized balls with the batter. Form a deep bowl shape in the centre until a 'cup' is formed. Line each completed 'cup' on the lined plate and place in the freezer.
In a medium sized bowl, mix the softened cream cheese with maple syrup or granulated sweetener until a very thick 'cream' is formed. For the paleo version, remove can from fridge and DO NOT SHAKE. Open the can and remove the thick cream on top and place in a bowl. Mix with the coconut palm sugar.
Remove the cups from the freezer and fill each 'cup' with the cheesecake mixture and top with blueberries or other toppings of choice.
Keep refrigerated until ready for consumption.
* Can sub for all almond flour or all coconut flour but ensure you adjust the dairy free milk accordingly ** Depending on the brand of coconut flour you use, you may need less or more. adjust accordingly.