Creamy Clean Eating Caramel Cheesecake Bites

Updated on January 28, 2019
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Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

We sure love our cheesecake around here. We have a different flavor for every holiday that uses the same basic cheesecake base... because it's just that amazing. It's so easy to make, too, so there's no reason not to have it around on a regular basis. I can already hear your rebuff: sure, sounds good—except for the part where we'd all gain so much weight!

To this retort I would point out that this recipe probably has more essential vitamins and minerals than most dishes you are already serving your family. It's full of wonderful ingredients like almonds, cream cheese, eggs, raw honey, natural coconut sugar, and heavy cream. Yum! This is one of my 4-year-old's favorites. He is always asking for more cheese pie, and I'm delighted to give it to him.

That's one of my favorite things about the way we cook around here. All of our dishes are homemade, using natural, wholesome ingredients, devoid of any processed foods. There are no off-limit foods in our house. I simply require a well-balanced diet full of items from every food group for my kids. Sometimes cheesecake fills that requirement for dairy!

You'll definitely want to give this recipe a shot if you like cheesecake. It's creamy, sweet, and good for you. And chopped into little squares, you can swing by the freezer anytime you have a sweet craving and snag a square—or three. Let me show you how easy it is to make!

Cast your vote for Creamy Clean Eating Caramel Cheesecake Bites

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: One 9x13 pan (about 100 bite-sized pieces)

Ingredients

Crust:

  • 1 1/2 cups almonds
  • 1/2 cup grass-fed butter

Filling:

  • 16 ounces cream cheese, room temperature
  • 2 eggs, room temperature
  • 1/3 cup raw honey, melted
  • 2 teaspoons vanilla extract, homemade preferred

Caramel:

  • 1/2 cup coconut sugar
  • 2 tablespoons water
  • 1 cup heavy cream, or half and half
  • 1 teaspoon vanilla extract, homemade preferred

Instructions

  1. Start by preheating your oven to 350 degrees F, and line a 9x13 inch casserole dish with parchment paper.
  2. In a food processor, process down your almonds until as fine as you can get them, but not so much that they turn into almond butter.
  3. Then add your butter and blend the two together.
  4. Dump your almond mixture into your prepared dish and press down evenly into the bottom. There's no need to press it up the sides.
  5. In a large mixing bowl, add your room temperature cream cheese and eggs. It's important that they are not cold, or your cream cheese will never mix in smoothly.
  6. Now add your melted honey and vanilla extract. Mix until smooth and creamy.
  7. Pour this mixture into your dish over your almond crust and smooth out evenly.
  8. Slide it into the oven and bake for 35 minutes.
  9. While that is cooking, start dissolving your coconut sugar into your water in a small pot on the stove over medium heat. Whisk frequently.
  10. When dissolved, turn your heat to simmer and pour in your heavy cream and vanilla. Whisk to combine.
  11. Let simmer for 10 minutes, stirring periodically, to let it thicken.
  12. Once it darkens, pull it off of the heat and let it cool, then slide it into the refrigerator to thicken even more.
  13. Pull your cheesecake out when it's done cooking, and let it cool on the counter.
  14. When your caramel is just right, and your cheesecake is cool, pour the caramel over the top of the cheesecake and spread evenly.
  15. Slide the whole thing into the freezer to harden for a couple hours.
  16. Then you can easily slide it out of the dish using the parchment paper and cut it accordingly.
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Start by blending up your almonds in the food processor.Blend until you get a nice almond flour.Then add your butter and blend together again.Line a 9x13 pan with parchment paper.Press your almond crust into the bottom of the pan. There's no need to go up the sides. Just cover the bottom.Dump your cream cheese into a large mixing bowl. It's important that it is room temperature for this recipe.Then crack your eggs into your bowl. It's also important for these to be room temperature. If it's cold in your mixing bowl, your cream cheese will be lumpy and will never quite mix smooth for you.Finally add your melted honey and vanilla extract.Mix until smooth. I used a spatula, but a hand mixer would work wonderfully as well.Then pour your cheesecake mixture over your crust in the casserole dish. Slide it into the oven and bake for 35 minutes.In the meantime, melt your coconut sugar into your water in a small pot on the stove over medium heat.Once dissolved, lower the heat to simmer and mix in your cream and vanilla.Whisk to combine. Simmer for about 10 minutes, stirring periodically to thicken.After 10 minutes, I let the caramel cool on the counter and then slid it into the refrigerator to thicken even more.When finished cooking, pull your cheesecake out and cool. You can even slide this into the refrigerator if you'd like.Once thick enough for your liking, pour your caramel over the cheesecake and spread evenly. Pop the whole thing in the freezer now for a couple hours to completely harden.Then you should be able to pull it out by the parchment paper.And cut it as you wish. We like ours in little bite size pieces so we can just reach into the freezer for a piece whenever we like.
Start by blending up your almonds in the food processor.
Start by blending up your almonds in the food processor.
Blend until you get a nice almond flour.
Blend until you get a nice almond flour.
Then add your butter and blend together again.
Then add your butter and blend together again.
Line a 9x13 pan with parchment paper.
Line a 9x13 pan with parchment paper.
Press your almond crust into the bottom of the pan. There's no need to go up the sides. Just cover the bottom.
Press your almond crust into the bottom of the pan. There's no need to go up the sides. Just cover the bottom.
Dump your cream cheese into a large mixing bowl. It's important that it is room temperature for this recipe.
Dump your cream cheese into a large mixing bowl. It's important that it is room temperature for this recipe.
Then crack your eggs into your bowl. It's also important for these to be room temperature. If it's cold in your mixing bowl, your cream cheese will be lumpy and will never quite mix smooth for you.
Then crack your eggs into your bowl. It's also important for these to be room temperature. If it's cold in your mixing bowl, your cream cheese will be lumpy and will never quite mix smooth for you.
Finally add your melted honey and vanilla extract.
Finally add your melted honey and vanilla extract.
Mix until smooth. I used a spatula, but a hand mixer would work wonderfully as well.
Mix until smooth. I used a spatula, but a hand mixer would work wonderfully as well.
Then pour your cheesecake mixture over your crust in the casserole dish. Slide it into the oven and bake for 35 minutes.
Then pour your cheesecake mixture over your crust in the casserole dish. Slide it into the oven and bake for 35 minutes.
In the meantime, melt your coconut sugar into your water in a small pot on the stove over medium heat.
In the meantime, melt your coconut sugar into your water in a small pot on the stove over medium heat.
Once dissolved, lower the heat to simmer and mix in your cream and vanilla.
Once dissolved, lower the heat to simmer and mix in your cream and vanilla.
Whisk to combine. Simmer for about 10 minutes, stirring periodically to thicken.
Whisk to combine. Simmer for about 10 minutes, stirring periodically to thicken.
After 10 minutes, I let the caramel cool on the counter and then slid it into the refrigerator to thicken even more.
After 10 minutes, I let the caramel cool on the counter and then slid it into the refrigerator to thicken even more.
When finished cooking, pull your cheesecake out and cool. You can even slide this into the refrigerator if you'd like.
When finished cooking, pull your cheesecake out and cool. You can even slide this into the refrigerator if you'd like.
Once thick enough for your liking, pour your caramel over the cheesecake and spread evenly. Pop the whole thing in the freezer now for a couple hours to completely harden.
Once thick enough for your liking, pour your caramel over the cheesecake and spread evenly. Pop the whole thing in the freezer now for a couple hours to completely harden.
Then you should be able to pull it out by the parchment paper.
Then you should be able to pull it out by the parchment paper.
And cut it as you wish. We like ours in little bite size pieces so we can just reach into the freezer for a piece whenever we like.
And cut it as you wish. We like ours in little bite size pieces so we can just reach into the freezer for a piece whenever we like.
Nutrition Facts
Calories 167
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 3 g15%
Carbohydrates 23 g8%
Sugar 24 g
Protein 6 g12%
Cholesterol 84 mg28%
Sodium 23 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

Honestly, I love all of the flavors of each layer individually, but as we keep ours cut into bite-size pieces in the freezer, the caramel layer tends to separate from the cheesecake. This doesn't bother me at all, but I think next time I'll pour the caramel over the cheesecake and swirl it in before cooking it. That way there's no separation, it's a little cleaner to eat, and it's more of a caramel flavored cheesecake. Yum! I can't wait to make it again.

I also want to give a cherry cheesecake for Valentine's day a shot. Maybe I'll swirl in the cherry filling like I want to do with my caramel. There are so many wonderful things you can do with this recipe. The sky is the limit. I would, however, refer back to my original Clean Eating Cheesecake recipe, where I use a delicious yogurt topping, before making any alterations to it. That way you keep the nice flavor while adding in new ingredients. If I swirl in any new flavors, I'm going to make sure to include that yogurt topping because it really adds to the cheesecake.

I would love to know how you liked this recipe, and what kind of changes you made. Please leave me a comment below so I can share in your success. Don't forget to check out some of my other great recipes as well, like my Clean Eating Double Fudge Brownies, while you're here. Enjoy!

Questions & Answers

    © 2019 Victoria Van Ness

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