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Easy Frozen Cheesecake Bites With Pineapple

Frozen Cheesecake Bites

Delicious and gluten free frozen cheesecake bites made from roasted almond and cashewnuts, greek yoghurt, condensed milk and honey pineapple. A lovely frozen treat!

Scale

Ingredients

1 ¼ cup Greek yoghurt

¾ cup condensed milk

¾ cup honey pineapple, cubed

1 cup almonds

½ cup cashews

45 tbs melted butter

Pinch of salt

1 tsp sugar

Instructions

  1. Dry roast the nuts in a pan for about 10-15 minutes on medium heat or until lightly browned and a nice nutty smell is coming. (Can also be roasted in the oven on 350°F) Let the nuts cool down.
  2. Put the cool nuts in a grinder together with 1 tsp sugar and a pinch of salt. The nuts should be roughly grinded to a nice mix of coarse and powdered nuts. They can also be fully grinded into powder if you like.
  3. Mix the nuts with the melted butter and form a lightly sticky dough. Set aside.
  4. In a grinding jar place the Greek yoghurt, condensed milk and honey pineapple. Mix until smooth.
  5. Cut baking paper into strips and place them crosswise inside the muffin tins.
  6. Add 1 heaped tbs of the nut mix and press it down. I used a rice cooker cup (perfect fit!) to press the nut mixture down.
  7. Then gently add the pineapple yoghurt mix.
  8. Freeze the mini cheesecakes for 4 hours or until set.
  9. Remove the muffin pan from the freezer. Let it rest in room temperature for a few minutes before pulling the baking paper. Be careful while pulling the parcement paper. If the parcement paper breaks, no worries, you can remove the mini cheesecakes with a knife. Cut around the mini cheesecakes and pop them out.