One of our FAVORITE bloggers and gut healing experts, Bethany over at LilSipper.com made an IG story we’re obsessed with in. (Well, we are pretty much obsessed with everything this survivor of “every gut issue under the sun” gal does. Check out our blog on her here). But this recipe, in particular, got us good. We are the first to admit that sometimes in clean cooking, taste, texture, or both, suffer just a bit. We’ve all had those healthy, “it’s okay; at least it’s good for me,” recipes. This homemade cream cheese, however, tastes exactly like the real thing. And the texture? Spot on! It’s incredibly easy too. You only need full fat organic Greek yogurt, a nut bag and a Mason jar. Bethany teaches you how to do it in a short IG story, so just scroll until you see “cream cheese.”
Definitely go to her Instagram and watch the story for how she makes legit homemade cream cheese. But basically, grab a nut bag and add 1-2 cups of full-fat Greek yogurt (depending on how much you’ll need). Suspend the bag over a Mason jar (use a rubber band and then cover the top with plastic wrap). Be careful not to allow the bag to sink and touch the bottom, which is where the liquid collects. Then, once a day, simply dump the liquid out, give the bag a little squeeze to force liquid out, and return to the Mason jar. Do this for about three days. By the end, you have a tight little ball of thick, creamy and spreadable cream cheese complete with probiotics and without any gums and thickeners.
Use it in Recipes
Your homemade cream cheese can be used in all of your favorite recipes calling for cream cheese. However, because there are no gums, stabilizers (and whatever else they throw in but you can’t pronounce), baked good might end up slightly different. Can’t say for sure, as we haven’t tried. We are super confident, however, in all things no-bake…like our mini cheesecakes below. Just know you’re getting probiotics and protein in your homemade batch. If you don’t tolerate dairy, try making your own cashew cream cheese.
Homemade Cream Cheese Mini Oreo Cheesecakes
Yield: 4 servings
Serving Size: 1 mini cheesecake
Prep Time: 10 min
Cook Time: 1 min
Chill Time: 8 hrs
- ¼ cup almond flour
- 1 tablespoon extra-dark cocoa powder
- 1 tablespoon Lakanto or Swerve Confectioners Sweetener
- 50 sugar-free chocolate chips (we use Lily’s)
- 1 tablespoon butter
- ⅓ cup softened cream cheese (we made our own!)*
- ¼ cup Lakanto or Swerve Confectioners Sweetener
- 2 tablespoons coconut butter, melted
- 1 tablespoon softened butter
- 1½ teaspoons vanilla extract
- 1 tablespoon finely chopped cocoa butter, optional
- Add the almond flour, cacao powder and sweetener to a small bowl and stir. Melt the chocolate chips and butter in a medium bowl using a microwave or double boiler. Add the dry to wet and stir to combine. Divide crust into four silicone muffin cups and press down firmly. Place in freezer while making the cheesecake.
- Add the cream cheese and sweetener to a bowl and use a handheld or stand mixer to beat until fluffy (about 1 minute). Add in the coconut butter, butter and vanilla and beat for 1 minute. Stir in the cocoa butter, if using. (You can instead use cacao nibs or more Lily’s chocolate chips, or nothing at all for a smooth texture).
- Spoon into each crust and refrigerate for at least 8 hours or freeze for a few hours and then thaw for 5 minutes.
- * We made our own cream cheese by using organic, whole plain yogurt, strained in a nut bag for 3 days to eliminate the liquid. Check out how we did it here. Macros calculated using our Greek yogurt method.
Calories: 203| Protein: 8g | Fat: 18.5g | Carbs: 8.5g | Fiber: 3g | Net Carbs: 5.5g
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