Citrus Swirl Cheesecakes


Base Mix

  • ½ cup desiccated coconut
  • ½ cup ground almonds
  • ¼ cup cashew nuts
  • ¼ cup walnuts
  • 1 tsp vanilla
  • 1 Tbsp rice malt syrup
  • 1-2 Tbsp coconut oil (enough to wet and combine mixture)

          (note any combination of nuts works well – adjust to taste)

  1. Blend  ingredients well until combined.
  2. Mixture should hold together when pressed into cup-cake bases or cheesecake tin.  
  3. Press into approximately 12 cup cake cases.

Cheesecake Mix

  • 1 tablespoon gelatin soaked in  2 tablespoons water
  • 1 Cup coconut cream
  • 500 grams cream cheese (room temperature, for smoothest results)
  • ¼ cup rice syrup
  • Juice and Zest of 1 orange and 1 lemon
  • 1½ tablespoons vanilla bean paste
  • sea salt
  1. Add gelatin and water to a pan, and leave for a few minutes to soften.
  2. In the cleaned food processor (or in a high speed blender, for a smoother result), add softened (room temperature) cream cheese, yogurt, rice syrup, vanilla bean paste, and sea salt.
  3. Process the cheesecake filling until very smooth.
  4. Heat up the gelatin and water, until the gelatin is melted and there are no more clumps.
  5. With the food processor running, slowly drizzle in gelatin, and continue to process for 30 seconds to completely incorporate.
  6. Spoon mixture evenly into cupcake cases (or cheesecake tin) on top of the base

Lemon Curd Mix

  • ¾ cup lemon juice
  • 2 tsp corn flour
  • 1 egg (optional)
  • ½  tablespoon gelatine soaked in 1 tablespoon water
  • 1 tablespoon rice malt syrup
  1. Add 2 tsp of corn flour into a small sauce pan
  2. Mix in the egg (if used) – ensure well-mixed
  3. Slowly mix lemon juice into corn flour/egg mix
  4. Add the rice syrup (add more for sweeter taste)
  5. Gently heat until mixture begins to thicken
  6. Add gelatine until it dissolves
  7. Allow mixture to cool slightly, then add a dollop to each cupcake case.
  8. Use a fork to swirl it through the vanilla mixture.
  9. Refrigerate until set.

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