Fig and Grapefruit Cheesecake

Place the figs in a medium saucepan and cover with water. Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes.

Let the figs rest for 2 hours to rehydrate.

Strain the figs, reserving the water. Remove the stems from the figs and place them in a food processor. Pulse, then gradually add the reserved water and continue to pulse until a smooth paste forms.

Remove the fig paste from the food processor and set aside.

Prepare the crust by combining the sunflower seeds, coconut flakes, 1/4 tsp Celtic Sea Salt, 1/2 tsp cinnamon, 1 tbsp coconut oil, and 1 tbsp of the fig spread in the food processor. Pulse for 2 minutes until a rough crumble forms, not a nut butter. Spoon one portion of the crust into each of the 12 cupcake papers.

In another medium saucepan, add the grapefruit pieces, 1/4 cup maple syrup, and 1/4 tsp arrowroot. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes until the mixture reduces, darkens, and forms a syrup. Set aside to cool.

To prepare the cheesecake, combine the cream cheese, eggs, and vanilla. Mix with a hand blender until smooth. Add the cooled grapefruit syrup and the 2 tablespoons of maple syrup, blending for 1 more minute. Gently fold in 1 cup of the fig paste.

Pour the cheesecake mixture into the individual cupcake papers and place them in the oven at 350 degrees F. Bake for 30-35 minutes; the centers should still be wobbly. Chill overnight. Garnish each cheesecake with one teaspoon of fig spread and a sliver of grapefruit before serving.

Enjoy the cheesecake.