Mini Orange Coconut Cheesecakes with a Granola Crust

These adorable mini cheesecakes with a refreshing orange and coconut twist are not only a treat for the eyes but also for the taste buds! You can add a hint of cardamom in the granola base for a unique touch, making these cheesecakes simply irresistible.

Perfect for a quick, impressive dessert or a sweet snack, these mini cheesecakes will brighten up any occasion. Ready to indulge? Head to the kitchen and treat yourself to these delightful bites!

Ingredients

  • 80 g Naturally Granola (crumbs)
  • 50 g Dates
  • 50 g Peanut Butter
  • 1 tbsp Coconut Oil, melted
  • 180 g Coconut Yogurt
  • 3 g Agar Agar
  • 2 Oranges
  • 1 tbsp Honey
  • 1 tbsp Shredded Coconut

How it's made

  1. Soak the dates in warm water for 10 minutes. In the meantime, blend the Naturally Granola in a food processor. Add the peanut butter, coconut oil, and soaked dates, and continue blending until everything is finely processed.

  2. Divide the mixture into six cupcake liners and press down with a spoon. Place them in the freezer to set.

  3. In a bowl, mix the coconut yogurt with orange juice and honey. In a separate small pot, dissolve the agar agar in water, and bring it to a gentle simmer, stirring until fully dissolved.

  4. Remove the granola crusts from the freezer and pour the yogurt mixture over each base.

  5. Top with shredded coconut and refrigerate until the cheesecakes have set. Garnish with a slice of orange for that extra zesty touch.

  6. Bon appétit!

These mini orange coconut cheesecakes are the perfect balance of fresh flavors and creamy texture, with a hint of cardamom from the granola. Simply irresistible!

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