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Frozen Cheesecake Bites with Pineapple

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Level: Easy

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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.

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