- Prep Time5 min
- Cook Time10 min
- Total Time15 min
INGREDIENTS
For the cake base
- 100 g walnuts
- 70 g oat flakes
- 100 g pitted dates
For the cake base
- 75 g bedda Whipping Cream Alternative
- 60-100 g powdered sugar
- 300 g bedda Creamy Spread Plain
- 1 tablespoon lemon juice
- vanilla extract
For the color (optional)
- Green and blue – green and blue spirulina powder
- Orange – beet powder, turmeric
- Red/purple – berry powder (e.g. strawberry, raspberry)
- Yellow – turmeric
- Green – matcha
- Pink – Pitaya powder
INSTRUCTIONS
Put walnuts, oatmeal and dates in a blender and mix until it forms a sticky dough for the cake base.
Lightly grease 10 muffin tins from a muffin baking pan. For easier removal, cut 20 strips of baking paper and place 2 crosswise in each mold.
Divide the cake mix into the 10 muffin cups. Then press firmly with your fingers or a shot glass.
Using a hand mixer or food processor, beat the cold bedda Whipping Cream until stiff.
In a second bowl, whip bedda Creamy Spread Plain and powdered sugar with a hand mixer or food processor until smooth and creamy. Then add lemon juice and vanilla extract and mix again.
Using a rubber spatula, gently fold in the whipped bedda Whipping Cream Alternative and bedda Creamy Spread.
Divide the cheesecake mixture into small bowls. Add colors according to taste and mix gently.
Then place the cheesecake mixes on top of the pastry shells.
Place the mini cheesecakes in the freezer or refrigerator to set. Serve straight from the freezer as a mini ice cream cake or from the refrigerator as a mini cheesecake.
Tip: For colored cheesecakes, use a hand mixer to blend bedda Creamy Spread Plain and sugar until smooth and creamy. Divide the bedda Creamy Spread into 6 bowls. Color each portion with a color of your choice.
