Easter is a time for celebration, and what better way to celebrate than with these Easter Nest Mini Cheesecakes. Made with a crunchy biscuit like base, creamy cheese filling and toasted coconut topping these cheesecakes are sure to be a hit. Top with favourite mini eggs to take these scrumptious treats to the next level.
Ingredients, Makes 6
3/4 cup. buckwheat groats
3/4 cup. oats
2 tbsp. Vita Coco coconut oil
3 tbsp. maple syrup
1 tbsp. water
1 tsp. vanilla
Pinch of salt
1 cup. cashew nuts, soaked for at least 1 hour in hot water
1/2 cup. plain soy yoghurt
1/4 cup. Vita Coco coconut oil, melted
1/4 cup. Vita Coco coconut milk
1/4 cup. maple syrup
2 tbsp. lemon juice
1 tsp. vanilla
2/3 cup. desiccated coconut, toasted
2 tbsp. brown rice syrup
6 chocolate mini eggs
Put all of the ingredients into a food processor and blend until a sticky crust forms. Divide the crust between 6 silicone moulds (approx. 55g each) and pat down flat.
Place in the freezer to harden.
Put all of the ingredients into a high-speed blender and blend until smooth and
creamy. Pour onto top of the cheesecake bases and return to the freezer to harden.
Mix the toasted coconut with the brown rice syrup so that it sticks together. Press approx. 2 heaped tbsp. on the top of each mini cheesecake in the shape of a nest.
Top with chocolate eggs are your choice.
Store in the fridge for up to 5 days or freezer if you want the cheesecakes to last longer. When storing in the freezer you will need to take them out approx. 15 minutes before serving to allow them to thaw.
Happy Easter Nuts! Don't forget to tag us in your snaps @VitaCocoUK.