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Mini Hot Cross Bun Cheesecakes (Vegan, Gluten Free, Refined Sugar Free)

Appetisers & Sides
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  • Main Ingredient: Cashews & Coconut
  • Cook Time: 2 hr refrigeration
  • Serves: Makes 8
  • Recipe by: @thatgreenolive - Olivia Moore
Ingredients

Ingredients

  • Base:
  • 1 cup Top That! Meal Toppers Salted Tahini Caramel Meal Topper
  • 1 tsp mixed spice
  • 1 tbsp coconut oil, melted
  • 1 tbsp nut butter or tahini
  • 1 tbsp water
  • Filling:
  • 1 cup cashews, soaked overnight
  • 100ml coconut cream (the solids scooped from the top of a can of coconut milk chilled overnight - not canned coconut cream*)
  • ¼ cup coconut oil, melted
  • 3 tbsp coconut sugar (alternatively use brown sugar)
  • 1 ½ tsp mixed spice
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • ⅛ tsp citric acid (optional but recommended for tartness)
  • 100ml coconut milk (use leftovers from the can you used to get the coconut cream**)
  • 1 ½ tbsp agar-agar
  • Cross Topping:
  • ¼ cup coconut yoghurt
  • Natural colourants of choice (turmeric, beetroot powder, matcha, spirulina, etc.)

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  • Main Ingredient: Cashews & Coconut
  • Cook Time: 2 hr refrigeration
  • Serves: Makes 8
  • Recipe by: @thatgreenolive - Olivia Moore

INSTRUCTIONS:

  1. Lightly grease 8 muffin holes.
  2. To make the base, blitz the Salted Tahini Caramel Meal Topper in a food processor until a rough crumb. Add remaining ingredients until a chunky but pliable mixture is formed. Press into the bottom of prepared muffin holes.
  3. To make the filling, place all ingredients except for the coconut milk and agar-agar in a high-speed blender and blend until smooth and creamy.
  4. Place the coconut milk in a small saucepan, and gradually whisk in the agar-agar until combined and there are no lumps. Bring to a boil, then simmer and whisk continuously for 1 minute, until thickened.
  5. With the blender running, pour in the thickened coconut milk, continuing to blend until smooth and combined.
  6. Divide cheesecake mixture among prepared bases, and refrigerate for two hours, until set. Do not freeze, as freezing will react with the agar-agar and ruin the creamy texture.
  7. Meanwhile, to make the cross topping, mix coconut yoghurt with desired natural colourants of choice. Transfer to a piping bag.
  8. Remove the cheesecakes from muffin holes, and pipe crosses on the top of each cheesecake. Cheesecakes keep in an airtight container in the fridge for up to four days.

 

*To get coconut cream from a can of coconut milk, refrigerate the can overnight (do not shake or turn upside down). In the morning, the solids and liquids will have separated – for this recipe, you will use the thick, creamy solids at the top of the can.

**After you have measured out your coconut cream, mix together the leftover water and solids remaining. This is what you will use to cook with the agar-agar.

 

Check out her website HERE and take a look at her Instagram!

 

 


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