Mini cheesecake bites
Do you want to eat cheesecake everyday? Well now you can! These mini cheesecake bites are super cute and super delicious.
Did I mention they are so easy to make? Just throw all the ingredients in a blender and you are done!
Are you ready for the recipe?
Portions: 4
Ingredients - Cheesecake
- 1/4 (0,5 dl) cup cashew
- 0,2 cups (0,6 dl) coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla powder
Ingredients - Crunch
- 4 dates
- 100 grams of cornflakes
- 1 tsp coconut oil
Method - Cheesecake
- Boil the cashew nuts for 10-15 minutes until soft
- Rinse under cold water
- Put all ingredients for the cheesecake in a blender
- Mix and pause to scrape down batter from the sides and blend untill smooth
- For the color I used a little butterfly pea powder from rawnice
- Pour into cupcake mini cupcake molds and put in freezer for 3 hours
Method - Crunch
- Pit the dates and put in a mixer
- Put your cornflakes and coconut oil in mixer and pulse
- Pulse until the ingredients are well mixed but you still have a crunchy texture
- Take out your mini cheesecakes and press the crunch on top
- Let defrost for 10-15 minutes before eating
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