Description
Craving something sweet? Something like, “take something quickly out of the freezer and nibble it kinda sweets?” Then these frozen cheesecake bites are something for you! I really love everything about it! It is gluten-free with roasted almond and cashewnut crust and a filling made from Greek yoghurt and honey pineapple! It’s the perfect frozen cheesecake bite! It’s creamy, nutty and exotic.
Ingredients
- 1 cup Almonds
- ½ cups Cashews
- 1 teaspoon Sugar
- 1 pinch Salt
- 5 Tablespoons Melted Butter
- 1-¼ cup Greek Yoghurt
- ¾ cups Sweetended Condensed Milk
- ¾ cups Honey Pineapple
Preparation
Dry roast the nuts in a pan for about 10–15 minutes on medium heat or until lightly browned and you detect a nice nutty smell. (Nuts can also be roasted in the oven at 350°F.) Let the nuts cool down.
Put cooled nuts in a grinder together with sugar and a pinch of salt. The nuts should be roughly ground to a nice mix of coarse and powdered nuts. They can also be fully ground into powder if you like.
Mix nuts with melted butter and form a lightly sticky dough. Set aside.
In a grinding jar, place Greek yoghurt, condensed milk and honey pineapple. Mix until smooth.
Cut baking paper into strips and place them crosswise inside the muffin tins. Add 1 heaping tablespoonful of the nut mix and press it down. I used a rice cooker cup (perfect fit!) to press the nut mixture down. Gently add the pineapple yoghurt mix. Freeze mini cheesecakes for 4 hours or until set.
Remove the muffin pan from the freezer. Let it rest at room temperature for a few minutes before pulling the baking paper. Be careful while pulling the parcement paper, but if the parcement paper breaks, no worries, you can remove the mini cheesecakes with a knife. Cut around the mini cheesecakes and pop them out.
