Makes: 12 mini cheesecakes
1 cup walnuts (or almonds)
1 cup pitted dates, soaked
250g Philadelphia cream cheese
3/4 cup low-fat Greek yoghurt
5 tbs honey (or any other liquid sweetener)
1/2 tbs cacao powder
1 cup frozen raspberries
1. Lightly grease a 12 mould muffin tray and place baking paper in each mould, allowing flaps to hang from the sides (this will make it easier to take the cheesecake out)
2. Soak the pitted dates in a bowl of water for about 5-10 minutes
3. Meanwhile, place the walnuts in a food processor, and blend till a walnut meal forms. Then convert the meal into a small bowl and place aside.
4. Place dates into the food processor and blend until a sticky mixture forms.
5. Then place the meal into the food processor with the date mixture. Blend until all is combined and a sticky mixture forms.
6. For each mould, place a tablespoon of date mixture and use your fingers to press down the mixture firmly. Then place the tray into the freezer to firm.
7. Meanwhile, place cream cheese, yoghurt, honey and cacao powder in a food processor and blend until a smooth texture. If the mixture tastes sour, you may need to add some more cream cheese.
8. Remove the cream cheese mixture from the food processor and into a large bowl. Then place raspberries into a cleaned food processor and blend for 15 seconds.
9. Place raspberries into the cream cheese mixture and stir with a spatula, until all is combined.
10. Take baking tray out of the freezer and place the cream cheese mixture into each mould (on top of the date base). Fill each mould to the top.
11. Place in freezer for about 1-2 hours and then convert to fridge.
12. Before serving place the cheesecakes into the freezer for about 1 hour. Then top with fresh cherries.
Author: Kira Arapidis