These grain-free cheesecakes come complete with coconut crumble crust.
Cheesecake: whole milk (lactose free), bakers cheese (non-fat milk solids, lactic acid and cultures), evaporated cane juice, gelatin, salt and natural salted caramel flavor.
Crust: coconut, carob and gelatin.
Contains milk and processed on facility that also processes peanuts.
Crude Protein (minimum) 12.3%
Crude Fat (minimum) 13.5%
Crude Fiber (maximum) 2.7%
Moisture (maximum) 3.5%
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.
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.
Made in USA
Just add water
Only requires refrigeration
Includes coconut crumble crust