The Ultimate Mini Cheesecake Recipe with a Surprising Flavour
These mini cheesecakes feature a special 'Helwa tat-Tork' flavour that most Maltese absolutely love!
Equipment
- Food Processor
- Silicone Cupcake Molds
Ingredients
Base Ingredients
- 60 g Oats
- 10 g Chia Seeds
- 5 g Flax Seeds
- 25 g Mixed Nuts
- 25 g Melted Dark Chocolate
- 90 g Dates
- 10 g Cocoa
- 25 g Agave syrup
- 1 tsp Vanilla Essence
- ½ tsp Baking Soda
- Pinch Salt
Filling Ingredients
- 400 g Dairy Free Yogurt
- 20 g Agave or Date Syrup
- 150 g Tahini use a liquid-y type
- 1 tsp Vanilla Essence
- 40 g Powdered Sweetener such as Erythritol
Instructions
Prepare the base
- In a microwave safe bowl, add in chocolate and agave, and microwave until melted.
- Add all the remaining 'base ingredients' to a food processor and pulse until combined.
- Mix-in the chocolate and agave to the rest of the processed ingredients and pulse again until you obtain the consistency of a dough.
- Divide the mixture into 15 small balls and press into the bottom of a silicone muffin mold, about 2 cm high.
Prepare the filling
- To prepare the filling, add all the ‘filling’ ingredients into the bowl of your food processor and leave on for a few seconds to ensure they’re well combined.
- Pour the yogurt tahini mixture over the previously prepared bases.
- Freeze for around 2 hours until the cheesecakes harden.
Video
Notes
Tip: it’s best to leave the cheesecakes frozen and thaw for 5 minutes before serving.