You’ll think you’ve died and gone to heaven with these little morsels of cheesecake. You can easily substitute any berry, such as strawberries or blueberries, for raspberries.
- 8 ounces organic cream cheese, at room temperature
- 3/4 cup coconut oil, melted
- 1/2 cup raspberries
- Sweetener equivalent to 1/2 cup sugar
- 1 teaspoon vanilla extract
Place paper liners in 20 cups of a mini muffin pan.
In a large bowl, using an electric mixer, blend the cream cheese, coconut oil, raspberries, sweetener, and vanilla until thoroughly combined.
Evenly divide the mixture among the lined cups and refrigerate for at least 1 hour before eating, or place in the freezer for 30 minutes.
Store in the refrigerator.
Per serving: 114 calories, 1 g protein, 1 g carbohydrates, 12 g total fat, 9 g saturated fat, 0 g fiber, 16 mg sodium