Peanut Butter Cheesecake Mix - Grain Free

$13.00
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Peanut Butter Cheesecake Mix - Grain Free
These grain-free cheesecakes come complete with coconut crumble crust.

Ingredients:

Cheesecake: whole milk (lactose free), bakers cheese (non-fat milk solids, lactic acid and cultures), peanut flour, evaporated cane juice, gelatin and salt.

Crust: coconut, carob and gelatin.


Allergen Information:

Contains Milk and peanuts.


Guaranteed Analysis

Crude Protein (minimum) 12.3%

Crude Fat (minimum) 13.5%

Crude Fiber (maximum) 2.7%

Moisture (maximum) 3.5%


Instructions:
You will need:

Crust: ½ cup hot tap water

Cheesecake: 1 cup hot tap water

Cupcake pan with paper liners or 6” cheesecake springform pan or silicone cupcake pan

Coconut Crumble Crust

Place crust mix into a medium sized bowl and add 1/2 c of steaming hot tap water.

Stir until all water is absorbed.

Press crust mixture into cheesecake springform pan or into cupcake pan with paper liners.

Place cheesecake pan or cupcake pan into freezer while you mix the cheesecake. This will help to set the crust.

 

Cheesecake

In a medium mixing bowl, stir cheesecake mix and 1 cup of steaming hot tap water for 2 minutes or until all lumps are removed.

Bring the pan with crust out of the freezer. Pour batter over crust.

Tap the pan on the countertop gently, 10 times. This evenly distributes the batter and removes air pockets.

Cover pan with plastic wrap and place pan into the refrigerator for at least 2 hours.

Remove from refrigerator and serve cheesecake cups or carefully remove springform pan and slice cheesecake to serve.

Storage: Cover and store in the refrigerator for up to 7 days or in freezer for up to 6 weeks.