Bite-Size MCT Cheesecake
Let's be real, we all have those days when all we can think about is something with a sweet, creamy taste and a little sinful yet rich finish. Couple that with a world full of options and we can get into some big trouble.
This was totally me the other day, and the craving isn't where it all ended. A few hours later, I was looking on Pinterest for some house ideas when the heavens opened, and there sat a cheesecake recipe.
Now, usually, this isn’t my thing but tangled up with my already intense craving, I knew what to do. Create a recipe with some healthy fats that you don’t have to feel bad about after enjoying a piece or two.
It turned out so good that I figure I better share it with you. Here’s the recipe so you can make your own. I had a hard time keeping my finger out of the batter, otherwise, I’d offer it up.
8 oz cream cheese (dairy-free if desired)
4 oz heavy cream or coconut cream
4 oz butter or coconut oil
3 scoops Wild C8 MCT
2 teaspoons vanilla
8 drops liquid Stevia
cocoa nibs for topping
*Head over to Wilderness Athlete to grab a tub of the Wild C8 MCT Powder. This is a super great way of getting healthy fats, boosting your energy, and improving your mental focus - use the code 'WAWOMEN' to save $$ at checkout.
1. Gather all your ingredients and get a medium-size mixing bowl. Add everything together and beat with an electric mixer for 90 seconds. The mixture should be thick and creamy.
2. Scoop the batter into mini cupcake tins using a spoon. (I prefer using a liner in my tins). Place in the fridge and allow them to set for 1-2 hours or in the freezer for 20-30 minutes.
*if you choose to cocoa nibs on top, sprinkle them just before you put them into the freezer.
3. Remove from cupcake tins and transfer them into an air-tight container. Freeze for up to 3 weeks or more.
By the way, this recipe is incredibly easy to make. The only problem is they go fast - next time double the ingredients. Enjoy!