A healthier option cheesecake. I may try 1 1/2 blocks of cream cheese to lighten up the sugar. It is defiantly sweet, and the texture should not be affected & the sweet taste will still be noticed. Top with any of your favorite toppings.
Pictured is raspberries &almonds.
1 can (11ounces) of coconut sweetened condensed milk (or regular sweetened condensed milk)
1 - 8 ounce block of cream cheese (or 1 1/2 blocks) room temperature
1 tsp of vanilla extract
* I like to add a couple teaspoons of cinnamon to the mix.
Directions:
Mix together and pour into prepared pie crust. (see below options)
Chill in freezer until firm - truthfully it is better the next day so overnight is great, but a few hours works also.
Crust options or you can crustless for a creamy dessert.
- graham cracker crust
- pecan or walnut store bought crust
or pecan homemade crust (easy!) My option
2 1/2 cups pecan flour
4 Tablespoons of melted butter
1/2 tsp of cinnamon (optional)
Mix all ingredients together.
Full size pie crust: press into bottom of buttered pie pan and baked 5-10 minutes on 325. Watch carefully nuts burn easy.
or
Mini mason jar cheesecakes: press the mixture about 1/2 to 1 inch up a 1/4 pint mason jar for individual servings. I find that you really do not need to bake the pecan mixture with the little jars. Top with a few spoonfulls of cheesecake mixture above.
* HINT: The more the pecan layer the less the sugar.
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