Strawberry Habanero Sopapilla Cheesecake

Strawberry Habanero Sopapilla Cheesecake (THM S, Gluten Free, Low Carb)

I’m really excited about this Strawberry Habanero Sopapilla Cheesecake. It’s been a huge hit with our family and I can’t wait to share it with friends really soon.

Brenda over at Texas Brew Salsa shared her Habanero/Chipolte Strawberry Sauce Recipe with me so of course I had to mix up a batch. Oh MY WOW is it amazing!!

***Yep Legal stuff, sorry… I did receive the Salsa used in this recipe as compensation for a fair and honest review. All thoughts and opinions within this post are my own.***Disclosure Statement

Served over some cream cheese with some toasted Joseph’s pita chips it’s a great S snack. I tossed and turned all night thinking of ways that this sauce could be used.

I hadn’t seen a sopapilla cheesecake recipe out there for Trim Healthy Mama, so that became the plan. (wouldn’t ya know it Nana’s Little Kitchen had similar thoughts and we both were working on a sopapilla recipe today)

I guess you write that off to ‘Great Minds think alike’, and yes I’m smiling about it because while we both were thinking along the same lines … We were both uniquely different in our approach.

So here we go!!

Strawberry Habanero Sopapilla Cheesecake

 

Strawberry Habanero Sopapilla Cheesecake
 
Prep time
Cook time
Total time
 
A sweet and spicey Sopapilla Cheesecake.
Author:
Recipe type: Dessert
Cuisine: Tex Mex
Serves: 9
Ingredients
For the Crust
For the Filling
For the Topping
  • 2 Tablespoons THM Super Sweet Blend
  • 1 teaspoon ground cinnamon
Instructions
  1. Combine sweetener and Cinnamon, Set aside. Preheat oven to 350* and spray a 8 x8 pan with coconut oil spray or line with parchment and spray parchment.
  2. Prepare the Crust Dough per instructions at Nana's Little Kitchen.
  3. While crust dough is chilling combine super sweet blend, vanilla and cream cheese with an electric mixer.
  4. Press chilled dough into your pan to form a crust, spread cream cheese mixture over crust and top with Texas Brew Strawberry Habanero Sauce and top with top crust. brush with melted butter and sprinkle with Cinnamon Sweetener Mixture.
  5. Bake at 350 for 20-25 minutes.
Nutrition Information
Calories: 255 Fat: 24g Carbohydrates: 8g Sodium: 307mg Fiber: 5g Protein: 6g Cholesterol: 69mg

 

This is the recipe for Texas Brew Habanero/Chipolte Strawberry Sauce.

You can purchase Texas Brew Salsa through their website as well as at Select Heb and Kroger locations. Check out their website to find a store near you!

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Habanero/Chipolte Strawberry Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Cuisine: Tex Mex
Serves: 2½ cups
Ingredients
Instructions
  1. Place garlic, salsa and strawberry spread in blender and process until smooth.
  2. Add fresh strawberries to blender and pulse to combine. Leave it a little chunky for a pretty presentation
Notes
<span></span>You can substitute Texas Brew Honey Roasted Chipolte Salsa, Medium or Hot for the Hot Iron Habanero Salsa if you prefer.

You can also change the fruit to raspberries or blackberries.

This sauce works wonderfully with grilled meats and as a dipping sauce. To baste meat just add a couple of tablespoons of butter and it becomes a basting sauce.
Nutrition Information
Serving size: 2 TBS

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4 Comments

  1. Brenda

    This looks absolutely wonderful and when I clicked on the link to see how to make the dough I was so happy to see and those surprised to see how easy that though is to make so this is going to be an easy peasy recipe to satisfy every Sweet Tooth I have

    Reply
    1. Judy (Post author)

      I was trying to make sure the dough wasn’t too difficult for those that are in a hurry or don’t have a lot of kitchen experience 🙂

      Reply
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