Making pretend cheesecake is my favourite. Everyone is always so shocked by how delicious it tastes and I love watching that shock factor when people try it. I love watching their faces go from thinking “wtf is Darian making me eat..?” to seeing their eyes opening up wide as they say “OMG That’s amazing!”
I’ll let you know in advance that I’ve had some really good reactions from these little cheesecake bites.
The macadamia nuts are fermented which is very supportive to gut microbiome. Another great thing about these cheesecake bites are also INCREDIBLY low in sugar. The only sugar is coming from the complex carbohydrates in the oats and the oat flour. I’ve made them twice now; the first time with xylitol and the other time with Truvia brown sugar and both turned out with the perfect balance of sweetness. How great is that? The one thing I hate about cheesecakes (besides that they hurt my stomach so much from all the dairy) is that I find they’re almost always way too sweet for my palate. You can control exactly how sweet you’d like this cheesecake to be by slowly adding stevia or honey. Make sure to taste test along the way and adjust slowly so you don’t accidentally make it too sweet!
Enjoy these little bites of blissful cheesecake while you satisfy your sweet tooth. At the same time, you’ll also be giving your gut some love and attention with lots of healthy bacteria for a strong immune system, brain, and digestive system.
Oatmeal Cookie Cheesecake Bites
- January 26, 2019
- 24 hr
- Print this
- fermented macadamia nuts
- 1 1/2 C macadamia nuts
- boiling water
- 1/4 C coconut milk
- 2 probiotic capsules
- cookie dough crust:
- 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
- 1/4 C + 1 tbsp coconut oil, melted
- 2/3 C oat flour
- 1/2 C rolled oats
- 1 tbsp coconut flour
- 1/2 C coconut sugar or 1/4 C Truvia brown sugar
- 1/2 C coconut flakes
- pinch of salt
- cheesecake base:
- fermented macadamia nuts
- 1/4 C coconut butter
- 2 tbsp coconut oil, melted
- 4 tbsp cashew or oat milk (plus more if necessary)
- 1/4 tsp salt
- Step 1
- Fully submerge macadamia nuts with boiling water. Let sit for minimum of 30 minutes. Drain water from the macadamias and rinse them to remove any impurities.
- Step 2
- In a small bowl, add the macadamia nuts along with the coconut milk. Break apart the 2 probiotic capsules and stir in with a plastic or wooden spoon. Cover with cheesecloth or a clean tea towel and leave on the counter overnight in a warm spot. Let ferment 8-12 hours minimum (you can let the nuts ferment up to 48 hours. The longer the more tangy flavour it will have).
- Step 3
- Preheat oven to 350° and line a small square baking dish with parchment paper. (I used a 7 x 7 casserole dish for a thicker cheesecake bite.) In a small bowl, whisk together the flax egg and melted coconut oil.
- Step 4
- In a separate bowl, mix dry ingredients, then add wet ingredients and mix well. Press into the baking dish until even and bake for 20-25 minutes, or until the edges are light brown.
- Step 5
- While the crust is baking, make the cheesecake base. Add all of the ingredients for the base into your high speed blender or food processor and blend until smooth and creamy. You may need to add more cashew milk to achieve desired consistency. If so, add no more than 1 tbsp of milk at a time.
- Step 6
- When the cookie crust has finished baking, press it down firmly with a spatula.
- Step 7
- Pour the cheesecake base on top and spread until even.
- Step 8
- Refrigerate overnight or toss in the freezer for an hour or until the cheesecake is firm enough to cut into squares.
- Step 9
- Cut into 9 squares and store in an airtight container.