Recipes

Salted caramel cheesecake bites

With just a few everyday ingredients, you can be tucking into this sweet dessert with minimal effort.

This recipe was sent in by 28 Day Weight Loss Challenge member Cassie, who says you will need a silicone mini muffin tray so that you can easily pop the bites out when ready.

If you love frozen desserts, you’ll love the 28 Day Weight Loss Challenge.

Join the 28 Day Weight Loss Challenge today and access recipes such as strawberry frozen yoghurt, frozen cheesecake bites, and choc mint creams.

Salted caramel cheesecake bites

Print Recipe
Salted caramel cheesecake bites
Salted caramel cheesecake bites
Course Desserts
Cuisine Chocolate
Servings
bites
Ingredients
Base
  • 50 g rolled oats
  • 1/2 tbsp coconut oil melted
  • 40 ml water
Filling
  • 50 g dates
  • 1 tbsp water
  • 1/4 tsp Sea salt
  • 1/2 tbsp coconut oil melted
  • 25 g dark chocolate at least 70%
  • 200 g light cream cheese softened at room temperature
Course Desserts
Cuisine Chocolate
Servings
bites
Ingredients
Base
  • 50 g rolled oats
  • 1/2 tbsp coconut oil melted
  • 40 ml water
Filling
  • 50 g dates
  • 1 tbsp water
  • 1/4 tsp Sea salt
  • 1/2 tbsp coconut oil melted
  • 25 g dark chocolate at least 70%
  • 200 g light cream cheese softened at room temperature
Salted caramel cheesecake bites
Instructions
Base
  1. Toast rolled oats in pre heated 160C oven until golden, or about a minute.
  2. Blitz toasted oats, melted coconut oil and water in food processor.
  3. Press small teaspoons of mixture into each of the 12 silicon mini muffin moulds.
  4. Place in the fridge to cool.
Filling
  1. Soak dates in boiling water for 5-10 minutes until soft.
  2. Drain dates and place them in food processor with water, sea salt and coconut oil. Blitz until a paste forms.
  3. Melt dark chocolate in microwave on low until smooth.
  4. Whisk the softened cream cheese and fold through the date mixture along with half of the dark chocolate.
  5. Spoon cream cheese filling on top of base and drizzle remaining dark chocolate on top.
  6. Place in freezer for an hour before popping out of silicon moulds.
  7. Store in an airtight container in the fridge or freezer.
Recipe Notes

65 calories per serve

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