These are the cutest treats that are great for the holiday festivities and family gatherings.
Ingredients:
Crust:
10 Chocolate sandwich cookies ( I use Glutino’s chocolate cookies) remove the filling
2 Tbsp grass-fed butter, melted
1/2 Tbsp palm sugar
Filling:
12 oz greek cream cheese, softened
1 scoop of whey protein
1/2 C coconut milk eggnog
2 Tbsp almond flour
1/2 tsp vanilla
1/4 tsp salt
1 egg
12 Strawberries
Whipped cream:
1/2 C coconut creamer
2 Tbsp honey
Directions for Whipped Cream:
Place the cream and honey in a large bowl
Whip with a hand blender until stiff peaks form
Directions:
Preheat oven to 350°F. Lightly grease the bottom of a 8×8 pan. Line pan with tin foil.
In a food processor, blend cookies until only fine crumbs remain. Combine crumbs with butter and sugar. Press mixture down firmly into the 8×8 pan.
Reduce oven temperature to 325°F.
In a large bowl or stand mixer beat together cream cheese and protein powder until fluffy and smooth. With mixer running on low, slowly add eggnog, flour, vanilla and salt. Gradually increase speed, mixing until no lumps remain. Last, add egg, mixing until combined entirely in the mix.
Pour cream cheese mixture on top of the prepared crust. Bake for 15 to 20 minutes or until cheesecake is set. Let the cheesecake cool for about 30 minutes and then cover with plastic wrap and place in the freezer for 2 hours or the fridge for 4 hours.
Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares
In a medium bowl, beat together coconut creamer and honey until small peaks form.
To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a ziploc bag ( make sure to cut a small corner) with sweetened whipped cream and use around strawberry.
Then finish with a small amount of whip cream on top of the strawberry to act as santa’s “hat”.
Store in refrigerator in an airtight container.
Enjoy!
Fit Chic