Cinnamon Heart Cheesecake, oh it's happening!
I feel like I need to preface this entry by saying: This is not, nor is it trying to be, a food blog.
So, my office is pretty food motivated, most of our social events are centered around food; a favorite, which we do several times a year is iron chef.
For Valentine's day we're doing strictly desserts! Yippie! My challenge was "something red".
I tried to make Raspberry White Chocolate fudge on the weekend, with this "two ingredient fudge" that's all the rage (Google it) but honestly, Bunny and I thought it was sickeningly sweet and promptly tossed it in the compost!
My next idea was cinnamon heart cheesecake. But it does not exist! I scoured Pinterest and food blogs to no avail. I came across some yummy looking cinnamon heart cookies but I'm like a dog with a bone once I get something in my head, and I wanted cheesecake. With cinnamon hearts.
So, because I was obsessing over recipes, this pieced itself together in my head today and I HAD to try it as soon as I got home.
Naturally.
The trick now is going to be making them last until Friday. Ugh.
This recipe makes 24 mini cupcake sized cheesecake bites:
Graham Cracker Crust:
· 3/4 cup graham cracker crumbs
· 1/4 cup brown sugar
· 3 tablespoons of coconut oil, melted (or butter, I just don't use it.)
· 1/2 tsp cinnamon
- Combine ingredients until well blended.
- Press into cupcake liners about 1 scant teaspoon each seems to work.
- bake at 375° for 5 minutes.
Now for the good stuff:
CINNAMON HEART CHEESECAKE
· 1/2 cup skim milk powder
· 1/3 cup sugar
· 1/3 cup cinnamon hearts (plus extra for toppings, optional)
· 3 tablespoons boiling water
· 2 tablespoons coconut oil
· 2 tablespoons lemon juice
· 4 oz cream cheese
- In a food processor pulse the sugar and cinnamon hearts together until the cinnamon hearts become almost the texture of sugar.
- Add in skim milk powder, water, and coconut oil, pulse to blend then mix on high until smooth.
- Add lemon juice and cream cheese, blend until incorporated.
- Fill cupcake liners with cheesecake mixture and chill until set.
*optional, top with cinnamon hearts (Ooh, crushed?) or icing. Yum!
The cream cheese is an excellent compliment for the spicy sweetness of the cinnamon hearts. I've only eaten one... for now, and I may have taken liberties with the bowl.
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