Frozen Cheesecake Bites
These frozen cheesecake bites are made from simple ingredients, taste great and are really quick to make. They’re supposed to be eaten frozen So they’re really a cheats cheesecake. But they’re delicious and healthy, so worth it. They happily stay cool on a platter for a good half-hour to an hour indoors before they’ll start to melt. Perfect for a hot summer’s party.
1 cup pitted dates
1 cup almonds (or any unsalted nuts)
1/2 cup shredded or dessicated coconut
1 cup light cream cheese
1 cup yoghurt
3 cups diced mango
- In a food processor, blitz the dates, nuts and coconut until you’ve got crumbs.
- Using a spoonful of the mixture at a time, roll and squash it into a ball in your hands and then spread it out to cover the bottom of a muffin tin. Repeat using the rest of the mixture.
- In a blender or food processor, blitz the cream cheese, yoghurt and mango. Once smooth, taste the mixture. If it needs some more sweetness add a teaspoon of honey at a time, blitzing between additions until it’s sweet enough.
- Pour the mix evenly between the muffin tins.
- Cover with cling film and freeze for 3-4 hours or overnight.
- To remove, stand for 5 minutes and use a blunt butter knife to prize them out. Or put the muffin tin in the sink with a little hot water (1cm deep) for 1 minute.
- Cut each cheesecake into 4 and serve.
A serve is half a cheesecake or two bites which has 218 kJ (without added honey).