Cheesecake, two ways

This weekend I got a Costco membership and subsequently, a 3 lb. block of cream cheese. Part of it went to make a delicious cream cheese crust pizza (recipe coming soon). I used a little more this morning making up these dessert recipes, leaving me with only 32 ounces to go! Methinks buying in bulk is going to make for some interesting themed meals.

P.S. – there’s no refined sugar in either of these desserts.

First up, no-bake peanut butter cheesecake bites…

8 oz. cream cheese
1 cup natural peanut butter
1/4 cup coconut sugar
1/8 tsp. vanilla extract
(Optional) Tempered chocolate, chopped peanuts or shredded coconut to coat

Combine until well blended, then chill 30 minutes. Form into bite-sized balls, coat with toppings if desired and chill for another 15 minutes.

Next, super rich, crustless strawberry cheesecake…

2 packets (16 oz) cream cheese, softened
2 eggs
1/2 cup strawberry jam
1/2 cup chopped strawberries
1/4 cup coconut sugar
1/8 tsp. vanilla extract
(Optional) 1/2 cup sliced strawberries and homemade whipped cream for topping

Preheat oven to 350. Combine until well blended, pour into a greased round baking dish and cook for 40-50 minutes until edges are set. Cool for 2 hours on the counter. May refrigerate before serving if desired. Serve with sliced strawberries and/or whipped cream.

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