Recipe | Pretty little cheesecakes by Chelsea Winter

Aren’t they oh-so-pretty?! An utterly delightful frozen delicacy for both little and big people alike. Whether you’re looking for a healthier dessert to enjoy at home or a show-stopping treat for a special occasion, these mini cheesecakes will steal the spotlight.

Made with a nutty, subtly spiced base and a lusciously smooth fruit- packed filling, they’re naturally sweetened with maple syrup or honey — no refined sugar needed. The addition of coconut cream and cashews creates a silky, dairy-free cheesecakey texture, while the berry coulis on top adds a refreshing, tangy contrast.

You can make these as individual cheesecakes or as a full- sized dessert to share. Best of all, they’re completely gluten free, dairy free and vegan-friendly, making them a solid win for everyone at the table.

GF + Vegan (optional)

Prep: 25 minutes + 4-6 hours freezing time

Makes: 6 mini cheesecakes

Ingredients

Base

1 cup ground almond meal

¾ cup dates, roughly chopped

¼ cup desiccated coconut

¼ tsp ground cinnamon

1 tbsp extra virgin coconut oil

1 tbsp pure maple syrup

1 tsp pure vanilla extract

1 tsp lemon zest

pinch salt

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Filling

350g (12 oz) mango or strawberries (defrosted or fresh)

1 cup raw cashews, soaked in just-boiled water for up to 1 hour, then drained

½ cup pure maple syrup or raw honey

½ cup full-fat coconut cream

2 tsp lemon or lime juice

1 tsp pure vanilla extract

¼ cup extra virgin coconut oil, melted

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Coulis

350g (12 oz) raspberries or strawberries (defrosted or fresh)

½ cup water

½ cup pure maple syrup or raw honey

1 tsp lemon juice

1 tsp pure vanilla extract

pinch salt

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To serve

fresh berries (optional)

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Method

If using frozen mango/berries, remove these from the freezer for both the filling and the coulis about 1 hour before using, or until defrosted. At this point you can also soak the cashews in just- boiled water.

Cut 6 rounds out of baking paper and place them in the bottom of a Texas muffin tin. I like to add a little coconut oil to the bottom of each muffin tin so the baking paper rounds stick in place. (You can also use regular muffin tins; the cheesecakes will just be slightly smaller and it’ll make a few more.)

To make the base, add all the base ingredients to a food processor and whizz to a fine crumb. Evenly distribute the mixture into the prepared muffin tins and flatten with the back of a teaspoon. Place in the freezer while you make the filling.

To make the filling, drain all the liquid from the defrosted fruit so the filling doesn’t turn icy. Add the drained or fresh fruit to a high- speed blender with the cashews and the remaining filling ingredients except the coconut oil.

Blend on high until you have a completely silky smooth mixture (1–2 minutes, depending on your blender). You may need to use a spatula initially to help it catch. Slowly add the melted coconut oil and blend for another minute, until the oil is fully incorporated. If it appears separated at all, continue to blend.

Evenly pour between the chilled bases until the mixture is used up, then smooth the tops with the back of a spoon. Return to the freezer to set for 4–6 hours.

To make the coulis, rinse the blender clean, then add the defrosted raspberries/strawberries along with the remaining coulis ingredients. Blend until a silky smooth purée forms. Pour this into a saucepan and simmer for 10 minutes, then pour through a fine- meshed sieve into a glass or small jug and store in the refrigerator until ready to serve.

Once the cheesecakes are fully frozen, run a hot, clean butter knife around each cheesecake and gently remove it from the tin. Allow them to stand for 15 minutes before serving (30 minutes in cooler temps). Just before serving, spoon over the coulis and, if you like, a few fresh berries.

For the littlies, you may like to serve a quarter or half a cheesecake.

Store in an airtight container in the freezer for up to 2 weeks without the coulis. Coulis will last about a week in the fridge or in an airtight container in the freezer for a month.

Tips & swaps:

You can make one large cheesecake using a 21–22cm (8¼–8½) round tin greased with coconut oil. Press the base mixture into the tin to form an even thickness across the base and up the sides by about 3cm (1¼ in). Pour in the filling and smooth it out. Place on a tray and freeze for 4–6 hours. Cut with a hot knife and serve with coulis.

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More recipes from Nourish — 

Apple & raspberry breakfast crumble

Herby Christmas potatoes