Mini Rainbow Cheesecakes

July 6, 2019Recipe by 𝚜𝚘𝚙𝚑 🦋✨

Base 

½ cup of almonds 

½ cup of shredded coconut 

½ cup of pitted dates, soaked

2 tbsp of coconut oil, melted 

 

Cheesecake filling 

2 cups of raw cashews soaked in cold water overnight 

½ a can of coconut cream (chilled in the fridge overnight and use the top thick layer) 

1 scoop (10g) of Two Islands Unflavoured Collagen Beauty Powder 

⅓ cup of maple syrup 

1 teaspoon of vanilla extract 

1 tablespoon of lemon juice 

¼ cup of coconut oil, melted 

 

For the base blend, all of the ingredients in a blender until the texture is mouldable, to test this grab a little in your fingers and if it holds its shape and you are good to go! 

Line a cupcake tray with baking paper or patty cakes 

Add a spoonful of the base mixture and press down with your fingers/the bottom of a measuring cup or something of similar shape. 

Pop the tray in the freezer for 10 minutes for the base to set 

For the cheesecake add the cashews and coconut cream to a food processor and blend until a smooth consistency is reached resembling cream  

Once the texture of the cheesecake appears smooth and there are no bumps add in the maple syrup, collagen powder, vanilla, melted coconut oil, lemon juice, and blend 

Half the mixture into two bowls 

With the plain cheesecake batter and add 1 spoon full of the mixture on top of the base and set in the freezer 

With the other half of the batter add your choice of natural flavouring and add a spoonful of the mixture 

Flavour ideas, you can get creative with this part: Acai powder, cocoa powder, spirulina powder, matcha powder 

Set in the freezer overnight 

About the author

This recipe was created for Two Islands by 𝚜𝚘𝚙𝚑 🦋✨ of @finer.minds