Cinnamon Bun Cheesecake Bars

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 1 1/3 tbsp Cinnamon
  • 1/4 cup Coconut flour
  • 1 tsp Vanilla

• Dairy

  • 3 tbsp Butter
  • 12 oz Cream cheese
  • 1/4 cup Heavy cream
  • 1 cup Ricotta cheese

• Other

  • 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 6 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), divided
• 2 oz cream cheese, softened
• 3 tbsp butter, softened
• 1 tsp vanilla
• 1 tbsp cinnamon
• 8 oz cream cheese, softened
• 1 cup ricotta cheese
• 2 eggs
• 1/4 cup heavy cream
• 1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1 tsp cinnamon
• 2 oz cream cheese, softened
• 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Directions

• Preheat oven to 350.
• Stir together the almond flour, coconut flour, 3 tbsp of the sweetener, cream cheese, butter, and vanilla. Roll out the dough on a piece of parchment paper. Sprinkle with the cinnamon and other 2 tbsp sweetener. Roll it up and cut into pieces. Basically you just want small scraps of dough covered with the cinnamon mixture. It doesnt have to be pretty. Put the pieces in a greased 8 x 8 baking dish and press down gently. Bake for 15 minutes.
• Meanwhile, combine the filling ingredients in a blender or food processor. Process until smooth. Pour over the baked crust. Bake for an additional 30-40 minutes or until the center of the cheesecake only jiggles slightly. Cool completely.
• Stir together the icing ingredients and drizzle or spread on the cooled cheesecake. If you want to drizzle it you can add a teaspoon of almond milk or cream to thin it out a little bit.