Frozen Cheesecake Bites with Pineapple

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.