Cranberry and White Chocolate Cheesecakes
Servings
12
Servings
12
Ingredients
Base
  • 1cup rolled oats
  • 1/2cup pitted dates
  • 2tbsp cacao powder
  • 1/2cup boiling water
Centre
  • 1cup cashews
  • 3/4cup boiling water
  • 2tbsp coconut oil melted
  • 1/3cup dried cranberries
Top
  • 20g dairy free white chocolate or regular baking white chocolate buttons or blockmelted
  • 1tbsp dried cranberries
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.

Votes: 3
Rating: 4.67
You:
Rate this recipe!
4.67 from 3 Ratings
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Cranberry and White Chocolate Cheesecakes
Cranberry & White Chocolate Cheesecakes
Votes: 3
Rating: 4.67
You:
Rate this recipe!
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
Votes: 3
Rating: 4.67
You:
Rate this recipe!
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.

What do you rate this recipe?
Votes: 3
Rating: 4.67
You:
Rate this recipe!