Mini "Cheese"cakes - wheat, dairy, gluten, sugar free

Mini “Cheese”cakes – wheat, dairy, gluten, sugar free

Ingredients

• BASE =

• 1 Cup Walnuts

• 1 cup Quinoa flakes

• 1/2 Cup Shredded Coconut

• Pinch of (true) Cinnamon

• 2 Tbspns butter (real butter - in the packet)

• 2 Tbspns Coconut oil (double this for vegan & remove butter)

• Pinch Celtic Salt

•

• FILLING =

• 1 ½ cups raw cashews - not salted (soaked for 4-6 hours or boil for 10 minutes)

• 1 cup dairy-free cream cheese

• 1/3 cup coconut cream (Ayam brand)

• 1/4 cup raw local honey (non pasteurised)

• 2 Tbsp lemon juice (fresh)

• 1 tspn vanilla paste

• Pinch celtic sea salt

•

• TOPPING =

• 2 ripe Kiwi fruit (or any other fruit)

• 1 tspn Agar Agar

• 2-4 Tbspn filtered water

I love making things healthy….from things that aren’t so much! Normal cheesecake use sweet biscuits for the base and sugar in the filling. Tips to make this super healthy = Use raw honey from a local bee keeper, Choose real butter in the packet (always!) I made these dairy free using the vegan cream cheese. Personally I’m not a fan of these vegan products, they are rubbish usually! Full of additives and non food products. This just had a small amount of preservative. If I make these for my family I will use real cream cheese. This was made for a retreat at our property.

Preheat oven to 175°C

Grease 12 cup muffin pan with coconut oil, use greaseproof paper to wipe coconut oil around

Combine Walnuts, quinoa flakes, butter/coconut oil, honey, vanilla, and a pinch of salt in the Thermomix/blender. Mix until the texture resembles wet sand

Bake the crusts for 8-10 minutes, or until slightly golden. Remove from the oven and let completely cool

Drain and rinse the soaked cashews

Blend cashews, dairy-free cream cheese, coconut cream, raw honey, lemon juice, vanilla, and salt. Blend until completely smooth

Spoon the filling over the cooled crusts, Smooth the tops with a small spatula. Leave 1/2 cm from top, for the topping

Chop skinned Kiwi fruit. Add to saucepan

Boil filtered water in the kettle, add Agar Agar and dissove. Add to cooked kiwi fruit

Simmer on very low to retain the moisture. Add water if needed. It should resemble jam

Cool the kiwi topping for around 10 mins. Spoon over the cashew mixture. put in the fridge to set for 4 hours or overnight. Cover with plastic wrap once cool to protect from fridge smells

Here are the links to exactly what products I used in this recipe

Wellness Road Quinoa flakes https://www.coles.com.au/product/coles-wellness-road-organic-quinoa-flakes-500g

Bio cheese https://www.mylifebio.net.au/mylife-bio-creamy

Ayam Coconut Cream https://ayam.com/products/coconut/regular-coconut/product/coconut-cream-400ml

True Cinnamon https://www.goodness.com.au/organic-cinnamon-powder-ground-1kg

Vanilla bean paste https://naturalmoreish.com.au/product/vanilla-bean-paste

Salt of the Earth Celtic salt – https://www.saltoftheearth.com.au/

Serve with

• Fresh berries or any fruit