So its the 4th of december already and the countdown to crimbo has begun. I’m enjoying opening my advent calendar every morning – It’s the first thing I do to start my day! I have a dairy and sugar free one from Plamil Foods and it’s actually quite yummy – it’s sweetened with xylitol. Have you started your Christmas shopping? I started quite early this year but still have a lot to buy. Due to my illness I have to do most of it online which is hard because you can’t browse properly or see things in the flesh.
Do you want to know what I’d like for christmas (aside from better health)?
-a super fluffy hooded dressing gown
-some lovely organic skincare
-an ice cream maker
And yeah. That’s it really. Whats on you list this year??
Anyway onto these super festive mini cranberry cheesecakes. I made these over three consecutive days because baking/cooking really takes it our of me and its important to pace myself. Day 1 I made the chocolatey bases that basically taste like raw brownies – sticky, rich and nutty and absolutely heavenly. Day 2 was the filling, my favourite part – smooth and ultra creamy made with soaked cashews and fresh cranberries. I’d never cooked with fresh cranberries before so this was a first. The sweetener I used was xylitol as I am trying to limit my sugar intake, including unrefined sugars. It worked surprisingly well And lastly on day 3 I made the topping that’s quite tart but contrasts really well with the creamy sweet filing! These cheesecakes would be great for christmas eve parties, for pudding on christmas day or as an after shopping pick me up! And no post crimbo guilt as they’re so healthy!
*NOTE* I’d recommend using a high powered blender for this recipe to avoid a grainy filling. A good blender like my trusty Froothie Optimum 9200 gives you an ultra smooth filling and grinds down the nuts really well!
- 1/2 cup walnuts
- 1/2 cup almonds
- 8 pitted dates (soaked in warm water for 10 minutes)
- 1 tbsp raw cacao
- 1 tbsp pure maple syrup
- 1 1/2 cups cashew nuts (soaked for 1 hour in boiling water)
- Juice of 1 small lemon
- 6 tbsp xylitol (disolved in 2 tbsp boiling water)
- 6 tbsp melted coconut oil
- 1 tsp vanilla essence
- 1/4 tsp pink salt
- 3/4 cup fresh cranberries
- Optional Topping
- 1 cup fresh cranberries
- 3 tbsp xylitol (disolved in 2 tbsp boiling water)
- 4 tbsp melted coconut oil
- 2 tbsp lemon juice
- Put the almonds and walnuts into your food processor/blender and blend on a slow speed until the nuts are broken down and turned into a grainy flour consistency - this should only take about 10 seconds. Add in the rest of the base ingredients and process on a medium speed until a sticky dough forms - it should stick together when you squeeze a bit between your fingers. You may need to stop a couple of times to scrape down the sides.
- Line a 12 slot muffin tin (although I only needed 9 slots - it depends on the size of your slots) with a little coconut oil. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to get out once frozen.
- Spoon out about 1 tbsp of the dough and press it into the bottom of the slots, pressing down with your fingers. Transfer to the freezer while you make the filling.
- Add all of the filling ingredients to your food processor/blender and process on medium/fast speed until creamy and ultra smooth. This may take a couple of minutes. Taste and if too tart, add a tbsp of liquid sweeter or a tbsp of xylitol dissolved in a tiny bit of boiling water, until desired taste is reached.
- Divide the filling evenly between the slots with bases. Return the tray to the freezer while you make your topping.
- Add all of the ingredients to your food processor/blender and blend for around a minute on a medium speed. It doesn't need to be perfectly smooth. Taste and adjust sweetness if needed.
- Pour equal amounts onto the top of each cheesecake. Place the tray back into the freezer and leave for 4-6 hours or overnight.
- Once set, remove by loosening them with a knife and then pulling the little tabs. They should pop out easily.
- Store in the freezer and get them out for 10 minutes before serving to soften a little. Enjoy :)
Disclosure: I am an ambassador for Froothie UK so if you click on my blender links and decide to purchase a blender through my blog, I will receive a small commission. However, this does not affect the price you pay. This is not a paid post and all thoughts and opinions are my own.