Mini cheesecakes

Fancy a light dessert? These mini cheesecakes combine a creamy filling with a crunchy base made from our Organic Nuts & Seeds Blackcurrant Granola. Fresh, nutritious, and irresistibly delicious. Scroll down for the ingredients and instructions. 

Ingredients:

• 100g OKONO Nuts & Seeds Granola Blackcurrant 
• 45g coconut oil
• 3 gelatin sheets
• 2 tablespoons lemon juice
• 3 tablespoons erythritol
• 200ml whipped cream
• 250g full-fat Greek yogurt
• 2 tablespoons cocoa powder
• 1 tablespoon coconut flakes
• 1 tablespoon hazelnuts
• 2 tablespoons frozen red fruit

Instructions: 

• Melt the coconut oil.
• Crumble the granola in a plastic bag with a rolling pin or use the back of a spoon.
• Mix the granola with the coconut oil and fill the bottom of your molds. Press down firmly with the back of a spoon.
• Let it set in the refrigerator while you make the filling.
• Soak the gelatin in cold water for about 5 minutes.
• Heat the lemon juice with 1 tablespoon of sweetener until hot but not boiling. Remove from the heat, squeeze out the gelatin and stir it in until dissolved.
• Whip the cream with the remaining sweetener until stiff.
• Stir the yogurt and mix with the cooled lemon mixture.
• Carefully fold in the whipped cream.
• Now take 2 bowls to make 2 variations. Variation 1: add frozen red fruit to the mixture. Add some lemon zest to the filling. Garnish with some red fruit on top. Variation 2: add cocoa powder, crumbled hazelnuts and coconut flakes to the mixture. 
• Put the mixture in cupcake molds and let it set in the fridge for at least 4 hours.