Cheesecake is one of my all time favorites when it comes to dessert.  Every year for my birthday, good ol’ fashion cheesecake is a must have (yes, the regular kind, I am human 🙂 )… and with my birthday just passing in May, let’s just say I’ve had cheesecake on my mind.

That said, following an 80/20 healthy lifestyle I typically like to enjoy a reward day treat on the weekend, but I tend to keep the treats as healthy as possible in terms of source of food, real food ingredients, etc. (search ‘real food remix’ in the search box for more health-ified treats).  In other words, I don’t eat cheesecake on a weekly basis, but what if I could recreate a version of one in a healthy way?

So with cheesecake on my brain, I wanted to come up with a real food remix version that I could enjoy year round on my reward day if I wanted, not just on my birthday.

I think I nailed it with these… but of course, I’ll let you decide that!

These homemade cheesecake cupcakes are recipe-friendly:

• paleo
• vegetarian & vegan-adaptable
• ReBoot protocol (reward day only)
• 100% raw (crust & filling)
• gluten & grain-free
• dairy-free
• and uses 100% real food ingredients

For this recipe you’re going to need a 12-slot cupcake pan and 2 1/2 inch cupcake liners (I like this brand for liners as they’re unbleached… I also use the same brand coffee filters for my java too).

INGREDIENTS

Filling:

2 cups raw cashews, soaked in water overnight*

2 tablespoon coconut cream*

2 tablespoon plain, cultured coconut yogurt

4 tablespoon raw, unpasteurized honey*

1/4 cup coconut oil, melted

1 1/2 tablespoon vanilla extract

1/4 teaspoon pink salt

links above are brands I personally use and recommend

*KITCHEN NOTES:

Cashews:  typically I’ll soak cashews for a few hours first before doing a real food remix dessert.  I did these overnight so they get extra soft for the creamiest base.

Coconut Cream:  use the thick stuff that rises to the top of full fat coconut milk (this brand works great), or you can use an actual can of coconut cream.

Honey:  if you’re strict vegan with honey you can try another sweetener like maple butter or maple syrup.  Maple butter is insane good if you’ve never tried it!

Crust:

3 cups raw pecans, soaked for 4 hours

9 medjool dates, pitted

1/4 teaspoon pink salt

Topping:

About 1 cup of strawberry jam in total to add a spoonful on top of each cupcake.

Note:  you can be versatile with the topping for this recipe if you want.  The crust and filling will give you your plain cheesecake cupcake base, but if you want to try a different topping like blueberry, raspberry, fig, etc. jam, or even an apple butter or fig butter, those should work fine…use whatever you fancy.

METHOD

1.  Crust:  drain the water from your pecans and add them to a food processor with the dates and salt.  Blend until all ingredients combined.  You should get a big sticky ball mixture like in the image below.

2. Remove the mixture and begin lining each of your cupcake liners with it (see picture below).  I took a big pinch, added it to the center, and then used my thumbs to begin spreading out the mixture evenly in the liner.  Add enough so it goes just to the top of your liners.

3.  Once you fill all your cupcake liners, add the tray to the freezer to set up while you make the filling.

4. Filling:  drain the soaked cashews and add to a food processor.  Give it a quick 10 second blend to break the cashews down a bit.  Add the rest of your filling ingredients and blend until everything incorporated and creamy (you don’t want any chunks).  I blended for a good minute or two.

5.  Pour your filling into a ziplock bag.

6.  Remove your cupcakes from the freezer and cut a small hole in the corner of your ziplock bag.

7.  Begin squeezing out your filling into each cupcake in a swirling motion (see picture below).

8.  Once you’ve got all your cupcakes full, take the bottom of a small spoon and make a little reservoir on the top of each (see picture below)

9.  Begin adding your strawberry jam to the top of each cupcake in the little reservoir.

10.  Once you’ve filled all the cupcakes, gently pinch around the top sides so that the crust is hugging the filling.  See close up picture above.

11.  Add them to the fridge and let them setup for at least an hour (ok ok, if you MUST eat one because they’re now staring you in the face, that’s ok too. I know I did 🙂 )

When you’re ready to have one, gently peel back the cupcake liner and begin the devouring process!

And remember, even though these are a healthy real food ingredient version of a dessert, it’s still dessert.  So I recommend indulging in moderation while following a healthy 80/20 lifestyle and eating according to your metabolic type for optimal health, energy, vitality and athletic performance.

Enjoy the healthy treats!