LEMON CHEESE CAKE
THIS MEAL IS FOR DESSERT
Prep Time: 5 mins | | Serves: 9 people | Difficulty: Easy
COOKING INSTRUCTIONS- Blend 100g coconut oil, butter, cream cheese, eggs, lemon juice, lemon zest and 55g stevia together until smooth
- Blitz nuts, 15g stevia and 2 Tablespoons of coconut oil and evenly spread in the base of 12 silicon cupcake molds
- Pour cheese cake mix on top of bases and freeze for two hours then serve with one squirt of low fat dairy whip. Top with a dusting of cinnamon
INGREDIENTSClick on the ingredients to view related recipes.
- Oil - Coconut
- 100 grams
- Cream Cheese - Full Fat
- 150 grams
- Butter
- 100 grams
- Eggs
- 4 med
- Egg Yolk
- 4 med
- Stevia - Granulated
- 55 grams
- Lemon juice
- 1 1/2 Tbs
- Lemon Zest
- 1 tsp
- Nuts - Almonds, Mac, Cashews, Walnuts
- 175 grams
- Stevia - Granulated
- 15 grams
- Oil - Coconut
- 2 Tbs
One comment-
Vanesa said on November 18, 2017
Loved the flavor of these lemon cheesecakes, especially with these heat. The mixture did not set after more than 2 hours in the refrigerator. I decided to freeze them. I let one sit for a bit before enjoying it.
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