- Mini Ginger Vanilla Bean Cheesecakes w/ Walnut Coconut Crust -

   For as along as I can remember I have loved cheesecake- it's my favorite dessert. Don't give me traditional cake or cookies, give me cheesecake! :) Needless to say I was excited to come up with a cheesecake recipe I hadn't tasted before. As usual, I saw some various ingredients in my fridge and thought, "Hey, that might be good!" and got to baking. I didn't google this flavor combo or other cheesecake recipes- I wanted to see if I could do it. And I'm pleased to say- it worked! Whew. I wish all the things I made worked as well as this did on the first try. But that's the fun of the process- trial and error... and success. 

   This mild and lovely cheesecake is not the typical super-dense, sit-in-your-stomach-like-a-rock cheesecake. It's light and fluffy with notes of spicy fresh ginger and warm vanilla bean. The crust is complementary to the filling as it's got a light, nutty, coconuty, crunchy thing going on. The flavors remind me of springtime but this dessert would be wonderful following most meals or for baby/wedding showers and such. And of course: grain-free, refined-sugar-free, low-carb.

   Ok, that description might not be the best so you'll just have to trust me and TRY IT [and then let me know what you think!]. 

This cheesecake is fabulous.

Crust:

• ½ c. walnuts, very finely chopped
• 2 tbsp almond flour • 2 tbsp butter, melted 

• 1 ½ tbsp unsweetened dried coconut, finely shredded • 1 ½  tbsp ZSweet
 • ½ tsp vanilla extract

- Preheat oven for 350º and line 9 cups of a muffin tin with paper liners.
- Place all ingredients in a small bowl and mix well.
- Use a ½ tablespoon measuring spoon to scoop into lined muffin tin.
- Press firmly into bottom of lined muffin tin.
- Bake for 10 minutes.
- Remove from oven [leave oven on], let cool.


Filling:

 • 2 eggs
• 7 oz cream cheese
• ¼ c. + 1 tbsp ZSweet
• Contents of ½ a vanilla bean pod [carefully cut pod open and scrape beans out with a knife.]
• ¾ tsp fresh ginger, finely grated

- Beat cream cheese and ZSweet together.
- Add eggs and beat well.
- Add vanilla beans and ginger. Stir to incorporate.
- Place prepared muffin tin on foil-lined cookie sheet.
- Use ¼ cup measuring cup to scoop batter into lined muffin tins/baked crusts.
- Bake for about 25 minutes or until nearly set.
- Let cool completely then refrigerate in an airtight container to set fully- at least 3 hours or overnight.

Makes about 9 individual sized cheesecakes.

**Please let me know if you make this and what you thought or how you modified it. I'd love to hear about your experience!**