When it comes to create a good recipe we have to consider all of our five senses. It's been said that we eat with the eyes, so appearance is a key part. It should taste as good as it looks, or even better, and it should have a nice consistency too!
These little and nutty cheesecakes are definitely nailing it in every sense. They have a great soft base and filling with a crunchy and silky chocolate topping. The smell of the chocolate and the Magic Spoon Honey Nut cereal is just amazing.
We have essentially three layers:
Coconut and almond flour base with a touch of cinnamon.
A pumpkin and cream cheese soft filling.
A crunchy and aromatic Magic Spoon Honey Nut Cereal with some pecans and dark chocolate.
Since fall season it's all about comfort these are definitely a great snack or dessert of choice for the season. No need to make a lot of mess or to use your oven to create a cozy eatery experience with these little cheesecake pies.
Who's in?
I can't really tell you where all of the ideas come from but I'm sure it's a mixture of my Instagram community, mood and of course Pinterest. And as a cereal fan I wanted to create something seasonal with my favorite low carb cereal of all time.
I have been a cereal killah' since I have memory, but of course, it was the junky and artificial kind. Until I was introduced to Magic Spoon cereal, my whole world change! They are so good and make a great comfort food for me since they bring so much childhood memories back. You can use code: "purelyhealthyliving" for discount.
Read more about my Magic Spoon Cereal standpoint as a nutritionist HERE.
Anyways, the cereal added a great touch and crunchy texture to these cheesecakes, a great topping and flavor with the combination of the cream cheese pumpkin filling. You will also notice that the ingredients in this recipe are super easy!
Honey Nut Pumpkin Cheesecakes Ingredients:
Coconut flour
Almond flour
Beef gelatin
Granulated monk fruit
Pumpkin puree
Cream cheese
Dark chocolate
Pecans
Every serving has only 157 kcal. Where 7.7 grams of total carbs and 3.1 grams of fiber. That gives us 4.6 grams of net carbs! 12.6 grams of non inflammatory fats as well! So these are petty amazing!
You know that I love experimenting with healthy ingredients to create low carb and gluten free recipes for you. Bring on the challenge of proving anyone who thinks that healthy food can't be healthy!
This recipe is also super easy to make!
Mix the ingredients for the base and add the warm liquid.
Pour the well mixed dough into twelve silicone muffin cups and let it sit in the fridge a couple of minutes.
Prepare the pumpkin filling by mixing all the ingredients.
Pour the filling on top of the base.
Add your toppings.
Finish up with a drizzle of the chocolate previously melted.
Freeze a couple of hours and enjoy!
So this recipe is really a no brainer! Mix, pour, mix and top! The steps that I like to do, nothing complicated...When it comes to No Bake recipes beef gelatin is your friend! It makes a great substitute for eggs or in the case of vegans, flaxseed eggs!
Treats for meal prep!
These are great as a meal prep treat or snack (who doesn't prep treats, right?) because as may notice these don't require a lot process and minimal kitchen utensils. Plus since it's a freezer recipe these can be stored and be fine for weeks!
Here's what you'll need:
One mixing bowl
One mixing spoon
One silicone muffin cup of twelve
That's everything I need to say about this recipe... it's the BOMB! So I really hope you enjoy these as much as I did! Share this, pin, book mark or save this recipe, have a great day everyone!
With love,
Maria
Try More Recipes!
Honey Nut Pumpkin Cheesecakes
By María Fernanda López
Serves 12
Ingredients
Base
1/2 cup of coconut flour
1/2 cup of almond flour
2 tbsp of beef gelatin
1/4 cup of granulated monk fruit
1/4 tsp of cinnamon
1 + 1/4 cup of warm water or nut milk
Filling
1/2 cup of pumpkin puree
6 oz. cream cheese
1/3 cup of granulated monk fruit
Toppings
2 bars (60 grams) of dark chocolate
1/4 cup of pecans
Method
Mix the ingredients for the base and add the warm liquid.
Pour the well mixed dough into twelve silicone muffin cups and let it sit in the fridge a couple of minutes.
Prepare the pumpkin filling by mixing all the ingredients.
Pour the filling on top of the base.
Add your toppings.
Finish up with a drizzle of the chocolate previously melted.
Freeze a couple of hours and enjoy!
Nutritional Information (per serving 157 kcal)
Fat: 12.6g
Carbs: 7.7g
Fiber: 3.1g
Net Carbs: 4.6g
Protein: 4.9g
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