Desserts Archives | Heavenly Homemakers

Make Your Own Real Food Pudding Cups (and Save Money!)

September 21, 2017 by Laura 6 Comments

Perhaps you are excited as I am about the Easy Peanut Butter Pudding recipe I shared a few days ago. If so, you can get even more excited about how you can make different varieties of homemade pudding to create your own transportable Real Food Pudding Cups! Not only are these Pudding Cups made with real food, you will be amazed at the low cost for such a wholesome treat!

Take note that some people (who shall remain nameless) tried to overfill their cute little cups and then the lids wouldn’t go on. Correction: The lids did go on, but pudding pushed up and over the top through the lid and squished down the sides of the cup, ruining the cuteness and creating a mess. I don’t know who would do this, but some people did this, so don’t be one of these people.

The nameless people who overfilled their cups had to scoop out pudding into an extra cup before placing lids on top. But then look:

Homemade Pudding Cups

Transportable pudding cups!

A couple years ago I discovered these awesome BPA Free Cups with Lids at Amazon and have used them over and over. We’ve used them for applesauce cups and for transporting berries or veggie dip. They come in super handy! And now, we learn that we can use them to make these Easy Homemade Pudding Cups.

Let’s talk Pudding Cup Ingredients and Cost

I recently checked the price and ingredients for pudding cups at the store. First of all, the store-bought pudding cups sit on a shelf instead of in a fridge, so we can be sure there are many preservatives included. The biggest reason to avoid these is that they include two kinds of hydrogenated oils plus vegetable oil, none of which can our bodies digest well or utilize for nourishment. Cost for store-bought is roughly $0.25 for a 3.25 ounce cup.

How much do Homemade Real Food Pudding Cups Cost?

I used all real food, organic ingredients and my cost break down was still surprisingly low! So if you use non-organic ingredients you might find yourself saving even more!

I estimated that one batch of pudding cost me about $1.75. This made six 5-ounce cups of pudding, which breaks down to $0.29 per pudding cup! But since the cups I’m using are slightly bigger than store-bought pudding cups, the price per ounce of homemade pudding is actually less expensive than purchased pudding cups!

How about that? Making Real Food Pudding Cups saves us money and ensures that we’re getting a wholesome, filling snack or dessert!

pudding cups5

You can have fun making pudding varieties and mixing and matching fun flavors! Reuse the disposable cups (they wash up easily!) to save even more.

Easy Recipes for Pudding Cups

Two Great Pudding Cup Tips

Adjust the sugar amount in each of these recipes to your liking. Take note also that you can use any sweetener you choose, from maple syrup to honey, brown sugar, or sucanat.
These Pudding Cups freeze well! Make a bunch ahead of time, then pull out a few at a time to thaw as needed.

What can you do with extra egg whites after making homemade pudding?

These pudding recipes call for egg yolks as the egg whites tend to create a funny texture as the pudding cooks. I set the egg whites aside, store them in a jar in the fridge, then often add them to our scrambled eggs to use them up. Or you can make Coconut Macaroon Cookies.

What’s your favorite variety of pudding? Do you have any other great ideas for utilizing these reusable plastic cups with lids?

Some of these links are affiliate links.

Easy Peanut Butter Pudding

September 17, 2017 by Laura 8 Comments

This one was Justus’ idea. He’s my 17-year old, my senior in high school. These are my last few months with him at home so when he said, “Mom, do you think you could figure out how to make Peanut Butter Pudding?” of course I immediately dropped whatever I was doing to work on his request.

I kid. I mean, I would never drop whatever I’m doing to go with a whim of one of my children. Never would I attempt to spoil any of my kids. Especially when it comes to food. They must be taught patience, that the world doesn’t revolve around them, even if it is their senior year and the mother can’t breathe at the thought of missing out on the delightful morning conversations she enjoys with her second born every morning before the others wake up. Even if.

Okay fine. I dropped what I was doing and I made the kid some Peanut Butter Pudding. It sounded like an amazing treat, and I agreed with Justus that the protein mixed in with the sweetness would be a fabulous combination.

As an aside, it is worth a mention that I learned with our first born that the world doesn’t end when you graduate a child and send him from home. Life with your adult child does, indeed, grow in richness (this is ironic because of the college bills). But this doesn’t stop me from feeling all of the many feelings associated with launching another child from our nest. I will enjoy this time with him to the full. I will cry tears of joy and pride frequently. And I will make him pudding with peanut butter in it, just because he mentions that it sounds good.

The recipe is simple (you would expect nothing less, right?). It is creamy and rich and delightful. It tastes even better served with Chocolate Pudding.

Easy Peanut Butter Pudding

5.0 from 1 reviews

Easy Peanut Butter Pudding

Save Print

Author: Laura

Serves: 6-8

Ingredients

2½ cups milk
3 egg yolks
½ cup natural creamy peanut butter
½ cup real maple syrup, honey, sucanat, or brown sugar
4 Tablespoons corn starch
¼ teaspoon sea salt
1 Tablespoon butter
1 teaspoon vanilla

Instructions

In a medium saucepan, whisk together all ingredients except butter and vanilla.
Cook over medium heat, stirring constantly until pudding begins to thicken.
Stir over the heat for about 15 more seconds or until pudding has reached desired thickness. Remove immediately from the heat, and continue to stir until pudding is creamy.
(I use my whisk the whole time for stirring and find this works great!)
Add butter and vanilla and continue to stir until mixed.
Pour into serving dishes and serve warm, or chill for two hours and serve cold.

It’s possible you can look forward to me sharing other great food ideas Justus has this year. Not that I’ll drop everything and make them on a whim. We would never, ever want to spoil our children. Especially with food. Even if it’s their senior year.

“Hey Mom. Think you could make my favorite Italian Cream Cheese Chicken soon?” Absolutely, Justus. Absolutely.

The Easiest No-Churn Strawberry Ice Cream

July 23, 2017 by Laura 9 Comments

As one who types for a living, I often find myself shocked at the words my fingers produce without asking me first. It’s as if they go on auto-pilot, typing with a mind of their own. There’s nothing I can do about this, and we can all be thankful for my ability to edit the words my fingers type without first asking my permission.

For instance, I’m so used to typing “Heavenly” (because I type HeavenlyHomemakers.com at least twelve times a day) that every time I write the words “heavy whipping cream” into a recipe my fingers automatically type “heavenly whipping cream.” In this case, I do think my fingers are brilliant because heavy whipping cream is quite heavenly, is it not?

The recipe I’m about to share with you happens to include said heavenly whipping cream. But also? According to my fingers that type on auto-pilot, this ice cream is of the un-churched variety. Sad, isn’t it? Allow me to explain…

Without exception, each time I’ve typed the title of this recipe, it has come out like this: The Easiest No-Church Strawberry Ice Cream. Every single time. So this recipe is “the easiest” because you don’t even have to churn it. But no matter how much I concentrate on telling you that, my fingers type the words “No-Church” and this leads us to believe that this ice cream needs Jesus.

Do not miss the irony of this, because as we’ve already discussed, this “no-church ice cream” is made with none other than “heavenly whipping cream.” Thank you, fingers, for keeping me on my toes and confusing my brain. From now on, please let me tell you what to write instead of taking matters into your own hands. Literally.

The Easiest No-Churn Strawberry Ice Cream

5.0 from 1 reviews

The Easiest No-Churn Strawberry Ice Cream

Save Print

Author: Laura

Serves: 6-8

Ingredients

4 cups heavy whipping cream
3 cups fresh or frozen strawberries
Maple syrup to taste (1/4-3/4 cup)
1 teaspoon vanilla extract

Instructions

Blend all ingredients thoroughly until smooth, creamy, and slightly thickened.
Pour mixture into a 9x13 inch pan.
Cover and freeze for 2-3 hours.
Scoop out ice cream and serve!
If Ice Cream is in the freezer for a long time, simply set it on the counter for about 15 minutes before serving to make it easier to scoop.

The Easiest No Churn Strawberry Ice Cream2

So as you can see, you don’t need to churn this Strawberry Ice Cream. And contrary to the message my fingers are trying to convey, you and I can actually take this to church if we want (because my fingers are not the boss of me.)

If we do take this treat to church and people ask how it’s made, we can tell them about the “heavenly whipping cream” that is the not-so-secret ingredient that makes the ice cream taste so good.

Who knew that an easy ice cream recipe could be the gateway to deep spiritual discussion? Who even knew?

Want more No-Churn Ice Cream recipes?

A note about sugar content:

In this Strawberry Ice Cream recipe as well as the Chocolate and Vanilla versions shared above, replace maple syrup with stevia or the other way around. My preference is to use about 1 Tablespoon of maple syrup and about 30 drops of liquid stevia. The stevia cuts the sugar content dramatically while the maple syrup takes away any bitterness the stevia leaves behind.

Enjoy not churning your ice cream. Or not churching it. Whatever.

How to Make Cheesecake in a Crock Pot (Crustless! Low Sugar!)

July 18, 2017 by Laura 5 Comments

You know how I eat these Fat Bombs every day? Well, I also eat one of these Low Sugar Mini Cheesecakes every day.

They are lightly sweet, filling, and full of good fat and protein.

So what’s a girl to do when she runs out of her Mini Cheesecakes on a hot day in the summer? She certainly doesn’t want to turn on the oven to bake more for herself. And I think we all know the waffle iron just won’t work for something like this (but don’t think I didn’t at least consider it for one insane moment).

How to Make Cheesecake in a Crock Pot

Save Print

Author: Laura

Serves: 12

Ingredients

2 8-ounce packages of cream cheese, softened
2 eggs
2 Tablespoons maple syrup
2 full droppers of liquid stevia
1 teaspoon vanilla extract

Instructions

Blend all ingredients together until smooth.
Pour mixture into a crock pot.
Cook on low for 3- 3½ hours or until the center of the cheesecake is no longer liquid.
Turn off crock pot, remove lid, and allow it to sit for 1-2 hours to cool.
Transfer cheesecake to the fridge to chill for 3-4 hours before serving.
Cut into 12 slices.

I forgot to mention – this Crock Pot Cheesecake is crustless. (I’m so used to eating them this way, I forget cheesecakes are supposed to have crusts. Ha!)

This same idea will work to make these Low Sugar Brownie Cheesecakes in the Crock Pot. Follow the recipe on this page and the directions above to make a chocolate version.

Or, if you want some No-Bake Cheesecake Varieties, check out the list below.

Can’t wait to hear how you like this Cheesecake in a Crock Pot idea!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Get more ideas to help you Beat the Heat this Summer!

Learn how to get this freebie here.
Offer ends tonight! :)

Join Simple Meals now to get this freebie sent to your inbox Thursday. Last chance!

Strawberry Shortcake Waffles

June 18, 2017 by Laura 7 Comments

I think it’s obvious that I’ve come to this conclusion about food: Why make it in the oven when you can make it in a waffle iron? This is most often true when trying to keep the house cool in the summertime. I love not having to turn on the oven!

After so many days of enjoying my waffle iron experiments, my family started suggesting more and more ideas for me. Hmm. Actually, it’s possible they were making fun of me. “Are you going to start making everything in the waffle iron now, Mom? Have you considered spaghetti?”

I don’t think they were serious, but don’t assume that I didn’t give it at least a few seconds of deliberation. I would have called it a Spaghaffle. But that sort of rhymes with awful and that’s where my brainstorm ended. You’re welcome.

Other fun waffle iron experiments that actually work great:

Waffle Omelets
Egg and Cheese Hashbrown Waffles
Muffin Waffles
Actual Waffles (It is a revolutionary idea to make waffles in the waffle iron.)

Today’s new idea: Strawberry Shortcake Waffles. These turned out fantastic. Also, they are cute. This matters very much.

I adapted my original Strawberry Shortcake recipe and tried scooping it into my waffle iron. We went through several pounds of strawberries and a lot of homemade whipped cream the morning I first made these. Top with Strawberry Cheesecake Parfait filling if you want an even bigger treat!

Strawberry Shortcake Waffles

Save Print

Author: Laura

Serves: 4-6

Ingredients

1⅓ cups whole wheat flour (I use freshly ground whole wheat)
1 teaspoon baking powder
2 eggs
¼ cup honey
⅓ cup coconut oil
1 teaspoon vanilla extract
½ cup milk
4-5 cups of fresh, sliced strawberries
Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia or sugar added for sweetness)

Instructions

Mix together flour and baking powder.
Add in eggs, honey, oil, vanilla and milk.
Mix well.
Scoop ½ cup batter into a waffle iron and cook for 2-3 minutes or until golden brown.
Repeat until all waffle cakes are completed.
Serve with fresh strawberries and whipped cream

How to Make Strawberry Shortcake Waffles

Let’s keep the waffle iron recipes coming, shall we? Anybody have any new ideas for me? And please note that the idea of Tossed Salad Waffles have already been suggested, considered, and thrown out during a Coppinger Waffle Discussion. The sky is not the limit when it comes to waffle iron recipes. Just almost.

Easy, Low Sugar, Mini Crustless Brownie Cheesecake Recipe

March 2, 2017 by Laura 4 Comments

If you like cheesecake, and you like brownies, you will love these Mini Crustless Chocolate Cheesecakes. The combination of (only 6!) ingredients creates what becomes a Brownie Cheesecake!

Indeed, I’m sharing this now so you can make your weekend the best of the best. I’m always here for you. True friends offer recipes so you can make guilt-free Brownie Cheesecake. Oh yeah. Did I not mention you can eat these guilt-free?

chocolate-cheesecake2

Huge Perk: These cheesecakes are super low in sugar and use all real food ingredients.

The main sweetener in this recipe is Stevia (this is my favorite brand). But if you’re not a huge fan of stevia, you’ll love knowing that this recipe also includes a tiny bit of maple syrup. The maple syrup overshadows any of the bitterness stevia sometimes leaves behind. In my experience, the combination of these two sweeteners keeps this recipe very low in sugar but creates a perfect, delicious treat that is perfectly sweet!

You might remember the sister recipe to this one: Easy, Low Sugar Mini Crustless Cheesecakes. I think I like those even better than this chocolate variety, and I think we all know how much I love chocolate. Now I’m thinking that I should make a batch of each, and pour them into the pan together to make a Chocolate Vanilla Cheesecake Combo. Hmmm….put that on your “can’t wait until Laura tells us about that” list.

Easy, Low Sugar, Mini Crustless Chocolate Cheesecakes

Easy, Low Sugar, Mini Crustless Chocolate Cheesecake Recipe

Save Print

Author: Laura

Serves: 12

Ingredients

2 8-ounce packages of cream cheese, softened
2 eggs
2 Tablespoons unsweetened cocoa powder
2 Tablespoons maple syrup
2 full droppers of liquid stevia
1 teaspoon vanilla extract

Instructions

Blend all ingredients together until smooth.
Pour into 12 muffin cups.
Bake in a 350 degree oven for 20 minutes.
Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
Transfer cheesecakes to the fridge and chill for at least two hours before serving.

Make These Cheesecakes EASY!

I always blend the ingredients for these cheesecakes in my Blendtec. It takes about 20 seconds. So easy! Also, I have a Silicone Baking Pan similar to this one that makes baking and cleaning up after these cheesecakes super simple. They pop right out of the pan right after cooling. The pan is BPA free and is very easy to clean!

If you want more low sugar treat recipes, you’ll definitely want to check out this Low Sugar Treats, the Real Food Way eBook. It’s full of our family’s favorites!

Here are more great cheesecake recipe ideas:

Some of the links in this post are my affiliate links.

Who of you is a cheesecake lover? Do you prefer chocolate or vanilla? Are you loving that we can have GUILT FREE cheesecake because of these recipes?!

Hot Vanilla Milk (3 Ingredients)

January 1, 2017 by Laura 4 Comments

Hot cocoa is wonderful. Hot tea hits the spot. I think we all know how I feel about a lovely cup of coffee. (Best thing ever, in case you weren’t sure.) But this Hot Vanilla Milk is a fun option to offer when you need a little variety in your hot drink repertoire.

vanilla-milk

If you want to make it really special, add one of the fun Flavored Whipped Cream options I shared below. As fun as it is to hit a coffee shop sometimes for a special treat, it is not fun to pay $4-$5 per cup of delicious drink. This Hot Vanilla Milk and all the other fun drink options I listed below will save us all loads of money because we can make many great hot drinks at home!

Hot Vanilla MilkYum

Hot Vanilla Milk (3 Ingredients)

Save Print

Author: Laura

Serves: 3-4

Ingredients

3 cups milk (I use whole milk)
2 Tablespoons real maple syrup (give or take)
1 teaspoon vanilla extract

Instructions

Whisk milk and maple syrup together in a small sauce pan.
Stir over low heat until milk mixture begins to bubble.
Remove from heat and stir in vanilla extract.
Serve right away.

I will now make a list for you of all the hot drink recipes I’ve shared here through the years. With this Hot Vanilla Drink recipe, there’s a hot drink for every day of the week! Plus I included a few fun add-ins to the list. Hot drinks are fun. Hot drinks with flavored whipped creams are even better!

What are your favorite hot drinks? Do you live in a cold-weather area? My family (here in Nebraska) is doing everything we can to stay warm right now.

Easy and Healthy Chocolate Peanut Butter Cups

December 11, 2016 by Laura 16 Comments

I have eaten at least three of these Chocolate Peanut Butter Cups every single day since September. Please, you must join me in delighting in this simple, and apparently necessary, pleasure of life.

Before I share more about this recipe, allow me to tell a story so that when you eat these in front of others, you will not make the same mistake I did.

See, it all started out back in September when I learned that I needed to add a significant amount of good fat to my diet if I wanted to improve my health, have more energy, and get rid of my brain fog. Seeing as I had no desire to lick coconut oil off a spoon or peel open a stick of butter like a banana, my quest to figure out how to easily eat all these good fats led me to discover these Chocolate Peanut Butter Fat Bombs.

They changed my life, and I’m not exaggerating. They are so very nourishing, made with loads of healthy fat and protein, and sweetened with stevia (stick with me though, even if you hate stevia). The fat bombs are delicious and I started feeling better immediately after I began eating several each day. Who knew? My body had been screaming for more nourishment from healthy fats!

Well, back to my story of what not to do.

We had company one weekend in October. I was eating a Fat Bomb while preparing breakfast. (Had to get my brain going, you know?) One of our guests walked in and asked, “Oh, what are you eating?” Suddenly I found myself in a quandary about how to answer. I could have simply said, “It is a healthy Peanut Butter Cup.” Right? Couldn’t I have just said that??

But no. I found myself launching into a very long narrative about my health journey during the past four years and how I’d been feeling awful during the past few months and couldn’t figure out what I could eat that wouldn’t make me feel awful. The very minute I started the story, I wanted to stop. I quickly realized that the kind ears listening to my “what are you eating” explanation were on extreme overload and most definitely confused. But I couldn’t stop because I’d already started and for the life of me, I couldn’t figure out how to wrap it up. So I kept going on and on. I even found myself using phrases like “adrenal fatigue” and “intense detox.”

The poor dear. Some people want to know more about natural doctors and bad bacteria lurking in the gut. But some people just want to know, “Hey, what are you eating?”

So you guys. Make these, eat them, enjoy them, and let them nourish you. But for the love of pleasant conversation, when an innocent person asks you what you’re eating just say, “It’s a healthy Chocolate Peanut Butter Cup.”

Now, it is Christmastime and treats are fun at Christmas. That’s why I’m re-sharing this recipe. But today I’m calling them Healthy Chocolate Peanut Butter Cups to ease the pain of anyone you might be having a conversation with over the holidays. You are so very welcome.

Healthy Chocolate Peanut Butter CupsYum

(Let’s all practice saying it together:
They say: What are you eating?
We say: “It’s a Healthy Chocolate Peanut Butter Cup.”
There now. Was that really so hard?)

Easy and Healthy Chocolate Peanut Butter Cups

Save Print

Author: Laura

Serves: 12

Ingredients

½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
1 heaping Tablespoon cocoa powder
4 Tablespoons butter
½ cup natural peanut butter
Liquid stevia to taste (I use 1½ droppers full of NuNaturals Brand.) OR 2-3 Tablespoons of honey or maple syrup

Instructions

In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, and peanut butter.
Once melted and mixed, remove from heat and stir in stevia.
Pour into 12 muffin lined muffin tins.
Freeze for 20 minutes or refrigerate for 2 hours.
Store in fridge and eat as needed.

By the way, these really taste best when they are right out of the fridge!

I love that these are completely free of sugar when made with stevia. But if you don’t like or don’t have stevia, you can use maple syrup or honey instead. These will still be wonderful for you and only lightly sweetened.

I use silicone muffin cups like these when I make these “Healthy Chocolate Peanut Butter Cups.” This makes it so very easy!

Ever found yourself in an uncomfortable conversation while trying to explain something “weird” that you’re eating? Fun times.

Easy Low Sugar Pumpkin Cheesecake Whip

December 4, 2016 by Laura 1 Comment

Who even cares about a cheesecake crust? I’ve always been in it for the cheesecake filling anyway. Therefore, I have been making Pumpkin Cheesecake Filling and eating it with a spoon right out of a bowl.

For breakfast.

The way I see it, I’m eating a vegetable for breakfast, so I’m getting nourishment. I’m also eating good fat, so I stay full for longer than five minutes.

What else? Well, there’s hardly any sugar in this, so I feel no guilt that way, nor do I experience a mid-morning sugar crash. I should add to all of the above that this Pumpkin Cheesecake Whip tastes like spoonfuls of holiday happiness.

So between the vegetable thing, the good fats, the low sugar content, and the fact that this tastes wonderful – I think our holiday season will continue to get better by the bowlful.

Also, it only takes five minutes to make. This is what every Christmas recipe should be like.

Easy Low Sugar Pumpkin Cheesecake WhipYum

Easy Low Sugar Pumpkin Cheesecake Whip

Save Print

Author: Laura

Serves: 6-8

Ingredients

2 8-ounce packages softened cream cheese
1½ cups heavy whipping cream
2 cups pureed pumpkin
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
2 Tablespoons real maple syrup plus liquid stevia to taste (I used 2 droppers full of stevia)

Instructions

Blend all pumpkin cheesecake filling ingredients together until smooth.
Chill in refrigerator for at least two hours before serving.

Now let’s just say you’re a “gotta have a cheesecake crust” sort of a person. This is no problem. I have a crust recipe that is also low in sugar and incredibly delicious. You’ll find this recipe here.

Or say you want a cheesecake crust, but you also want your cheesecakes to be cute and little and ready to serve to individuals. This is also no problem. I have Pumpkin Cheesecake Cups for you. You’ll find that recipe here.

Now, it doesn’t take too much reading to realize that these are all the same recipe, just tweaked slightly to make them crustless, regular crust, or individual cup-sized crusts. We aim to please, and also we are suggesting that you eat cheesecake for breakfast, so now’s who’s your best friend?

No need to answer that. I mean, go ahead, though, if you want to.

Easy, Low Sugar, Mini Crustless Cheesecake Recipe (and an amazing Blendtec Giveaway!!)

November 23, 2016 by Laura 219 Comments

This has got to be one of my most exciting giveaways to share with you! Why? Because ever since I invested in a Blendtec my kitchen life has become soooo much simpler! I wish I could give one to every person reading this.

I haven’t splattered cream all over my countertops and walls in months. Why? Because I don’t have to whip cream using my hand mixer anymore. Instead, I pour cream into my Blendtec and it whips it for me in less than 30 seconds. It is so, so easy.

I use my Blendtec for homemade applesauce now, throwing cooked apples in peel and all, and it makes beautifully smooth sauce. I use my Blendtec to mix muffin batters, cake batters, cheesecake, and so much more. Of course I use it for smoothies and all the normal blender needs. I use it at least once every day if not three times.

But about the cheesecake! Please allow me to introduce you to one of my favorite new recipes to make:

I throw the five ingredients into my Blendtec, whip it for a few seconds until it is smooth, pour it into muffin cups, and bake. The stevia sweetens it, the small amount of maple syrup takes away any stevia aftertaste, and I’m left with the most delicious treat!

blendtec-2

Here’s the recipe, and check out the wonderful giveaway below!

Easy, Low Sugar, Mini Crustless CheesecakeYum

5.0 from 12 reviews

Easy, Low Sugar, Mini Crustless Cheesecake Recipe (and an amazing Blendtec Giveaway!!)

Save Print

Author: Laura

Serves: 12

Ingredients

2 8-ounce packages of cream cheese, softened
2 eggs
2 Tablespoons maple syrup
2 full droppers of liquid stevia
1 teaspoon vanilla extract

Instructions

Blend all ingredients together until smooth.
Pour into 12 muffin cups.
Bake in a 350 degree oven for 20 minutes.
Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
Transfer cheesecakes to the fridge and chill for at least two hours before serving.

My family likes pouring homemade fruit sauces over the cheesecakes!

So you say you’d like to win a free Blendtec?

They are certainly amazing. I’m definitely using mine frequently as I prepare for Thanksgiving!

The Blendtec folks took my very own Oh Good Gravy recipe and adapted it to make in the Blendtec! They created a downloadable recipe card for everyone to have for free!

Download the Blendtec Oh Good Gravy Recipe Card Here