Desserts

Cranberry and White Chocolate Cheesecakes

These Mini Cranberry and White Chocolate Cheesecakes make the perfect healthy option for Christmas dessert. How can you really go wrong with tangy berries and dreamy, creamy chocolate cheesecake?

And at only 145 calories each and packed full of natural goodness, you can enjoy completely guilt free!

Love cheesecake? Check out the 28 Day Weight Loss Challenge!

Members of the 28 Day Weight Loss Challenge have access to loads of cheesecake recipes like baked ricotta, healthy triple chocolate and lemon-lime cheesecake bites. YUM!

Cranberry & White Chocolate Cheesecakes

Print Recipe
Cranberry and White Chocolate Cheesecakes
Cranberry & White Chocolate Cheesecakes
Course Desserts
Cuisine Chocolate
Servings
Ingredients
Base
  • 1 cup rolled oats
  • 1/2 cup pitted dates
  • 2 tbsp cacao powder
  • 1/2 cup boiling water
Centre
  • 1 cup cashews
  • 3/4 cup boiling water
  • 2 tbsp coconut oil melted
  • 1/3 cup dried cranberries
Top
  • 20 g dairy free white chocolate or regular baking white chocolate buttons or block melted
  • 1 tbsp dried cranberries
Course Desserts
Cuisine Chocolate
Servings
Ingredients
Base
  • 1 cup rolled oats
  • 1/2 cup pitted dates
  • 2 tbsp cacao powder
  • 1/2 cup boiling water
Centre
  • 1 cup cashews
  • 3/4 cup boiling water
  • 2 tbsp coconut oil melted
  • 1/3 cup dried cranberries
Top
  • 20 g dairy free white chocolate or regular baking white chocolate buttons or block melted
  • 1 tbsp dried cranberries
Cranberry & White Chocolate Cheesecakes
Instructions
Base
  1. Soak dates in boiling for 5 minutes.
  2. Place dates into food processor including water, add remaining base ingredients in the food processor and blitz on high for 10 seconds until combined.
  3. Firmly press 2 tsp of the mixture into each of silicon mini muffing tray bases.
Centre
  1. Soak cashews and cranberries in boiling water for 30-60 minutes.
  2. Place soaked cashews and cranberries including water into food processor, add coconut oil and blitz on high for 60 seconds or until smooth consistency.
  3. Spoon mixture on top of each base and place into freezer for 1 hour to set.
  4. Once set top with extra cranberries and drizzle with white chocolate.
  5. Store in air tight container, in refrigerator for up to 5 days or freezer for up to 3 months.
Recipe Notes

Makes 12 at 145 calories each.

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