LEMON CHEESECAKE WITH BAKED COCONUT CRUST

As spring rolls in and its already getting warmer... i find myself spending less time in the kitchen. I totally get why people aren't into baking. I am sure it seems too detailed and time consuming. So with this recipe you can have your cheesecake and eat it too.... without all the effort and time spend in the kitchen. Its easy to make and absolutely divine. 

Makes 6 servings 

14.1g Net Ccarbs  |  28.2g Fat |  3.9g Protein

Coconut crust

2 tablespoons xylitol

3 tablespoons of butter

1/2 cup of coconut flour

1/8 teaspoon of cinnamon

Mix all the ingredients together creating a crumb like mixture. Place the crumbs on a lined baking sheet. Bake @ 180 degrees for 5 minutes, turning and mixing every 2 minutes. Once the crumbs turned brown remove and let is cool down completely.

Cheese cake filling

1 cup cream cheese

1 cup whipping cream 

3 tablespoons freshly sqeezed lemon juice

Stevia to taste

Whip together the cream cheese and cream. Add lemon and whip for about 2 minutes. Add stevia to sweeten. 

Line the bottom of 6 glasses with the coconut crust. Spoon the cream cheese filling on top. And sprinkle the top with some left over crumbs. Cool in the fridge for an hour.