29/06/2021
Repost from - Raspberry mini cheesecakes (no bake)
I love no bake cheesecakes because there are less things that can go wrong compared to baked cheesecake. These mini cheesecakes are great because they can be made ahead of time and frozen for a longer fridge life. Plus, you can make any flavour you want like chocolate, mango, passionfruit, etc! What flavour would you make?
Base:
▪️8 scotch fingers
▪️50g coconut oil or butter, melted
▪️Pinch salt
Filling (ensure all ingredients are at room temperature):
▪️250g light cream cheese
▪️120g yogurt
▪️30g coconut oil, melted
▪️40g rice malt syrup
▪️1 scoop vanilla protein
▪️1 punnet raspberries
Raspberry top:
▪️100g raspberries, defrosted
▪️10g coconut sugar
▪️5g corn flour
Directions:
1️⃣ Make base by pulsing biscuits in a food processor until crumbs form
2️⃣ Add coconut oil and salt before pulsing again until a wet crumble forms
3️⃣ Press crumble firmly into 6 silicon cupcake tins and refrigerate whilst making cheesecake
4️⃣ In a blender/food processor, blend cream cheese and yogurt until smooth (may have to stop and scrape down the sides every few minutes
5️⃣ Mix coconut oil and rice malt syrup until smooth before adding into the cream cheese mixture and blending until smooth
6️⃣ Fold in raspberries until evenly distributed and divide matter evenly between the 6 cupcake moulds
7️⃣ Freeze for 3-4 hours or until solid
8️⃣ Make raspberry layer by microwaving berries for 30s and mashing to get rid of the big lumps
9️⃣ Add corn flour and sugar and mix until dissolved
🔟 Microwave for 30s and mix until mixture thickens and is translucent. Spoon mixture over each cheesecake and freeze for 30min or until firm
Shop the full range of braw products at www.braw.com.au
