Mini ricotta cheese cakes
I’m moving house in a week and I have been trying to decrease the contents in my cupboard and fridge. I had a container of ricotta cheese that needed using and between the many containers of nut meals, this deliciously healthy treat was created.
Like most my recipes, these cheese cakes are grain free (including no gluten) and uses coconut sugar. Coconut sugar is classified as a low GI food and has a high mineral content, making it a much healthier alternative to refined white or brown sugars. You can also just use honey or make it completely sugar free and add some fruit on top.
– 2/3 cup pecan meal
– 1 cup hazelnut meal
– 1-2 tbs coconut sugar
– 5 tbs coconut oil (melted)
Cheese cake filling:
– 1 1/2 cups ricotta cheese (best from the deli section)
– 1/4 tsp celtic salt
– 1/2 tsp vanilla extract
– 1/2 tsp cinnamon
– 1 tbs honey
Preheat oven 175 degrees.
In a bowl combine all the crust ingredients. If the mixture appears too dry add a touch of warm water or alternatively add more nut meal if it’s too moist.
Press dough into the sides of a greased muffin tray.
Bake for 12 minutes or until crust starts to go brown and then allow to cool.
Combine all the filling ingredients into a blender or food processor. Blend into a smooth consistency.
Fill the crust cups while still in the muffin tin and refrigerate for at least 20 minutes.
Take your mini cheese cakes out of the tray and top with your favourite topping. I used cocao nibs, however berries would also be delicious or a concentrated lemon syrup.
Store in an air tight container in the fridge.
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