Cheesecake Cheat

This is my favorite cheat. I will not apologize for it.  I LOVE cheesecake! To tell you how much, I will pass up chocolate for it; that, my friends, is devotion!  So yes, you could just cheat with regular cheesecake, but this is just as good and I have a lot less guilt cause I am not eating any gluten.  Plus this is actually made with dextrose (ie pure glucose) and no fructose.   You will probably be hard pressed to find pure dextrose at the grocery store.  The best place to get it would be the local beer making supply store. You can literally buy 5 pounds of it for under $5.00.  Dextrose is finer than regular sugar and is less sweet, but still works great to add some sweetness. 

Gather Up For Crust*:

  • about 1 cup of macadamia nuts (unsalted)
  • about 1 cup of cashews (raw or roasted and unsalted)
  • 1 tablespoon of butter, melted  (not shown in pic)
  • 1 tablespoon of dextrose

* note that hazelnuts would be great also (roast to remove skin) or walnuts.  I encourage you to experiment!

Gather Up for Filling

  • 2 – 8 ounce bricks of cream cheese (preferably from grassfed source or at least organic) – make sure these are at room temperature
  • 2 eggs
  • 2 teaspoons of vanilla
  • 1/2 cup of dextrose
  • one teaspoon fresh lemon juice (optional)

Put above crust ingredients into a food processor and mix until it comes out like a grainy paste.  Next, make sure your paws are washed, and press  mixture into the bottom of 12 paper muffin cups.

Rinse out the food processor and then put in ingredients for the filling.  Mix thoroughly until creamy, stopping once or twice to scrape down the sides of the bowl.  

Once smooth, pour into the muffin cups.  

Bake at 350 degrees for about 20 minutes.  You will know when they are done as they will turn slightly brown on the sides and may start to crack.  Remove from oven, let cool, then place in the fridge for a couple of hours. These are best eaten when very cold.  Happy cheating!!

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8 responses to “Cheesecake Cheat

  1. OMG……is this permission? 🙂 In your experience, would Stevia be a good sub as well if we can’t find Dextrose?

  2. I have never cooked with Stevia. I know that it is really concentrated and sweet. Any sweetener, regardless of source or content (dextrose, fructose, stevia, etc) will still trigger an elevated insulin response (stevia advocates claim it doesn’t do this, but your brain is very powerful!). So it’s not “permission” so much as giving a viable option for those who have their diet and metabolism under control to the point that they can afford a rare or random indulgence. 🙂 Please note that the dextrose does not make these very sweet at all; a lot different than your typical cheesecake. Using a straight 1:1 ratio with the stevia would make this way too sweet. Oh, and a nice thing about dextrose is that your liver doesn’t have to do 100% of the processing as it does with fructose. Your body uses it in other places for fuel!

  3. mmmm. When I am not doing a 30 day strict paleo challenge I will be coming back for these babies.

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