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Passion Fruit Mini Cheesecakes

Can I just start by saying ‘how gorgeous do these little cheesecakes look!’. The photos alone would inspire me to make these all over again.

The recipe is easy, very hard to mess up and uses a minimal amount of lovely ingredients.  But the best part is that you can make these with your baby! If your baby is able to stand up of course 🙂 You will have to excuse the wobbly camera in the video because Oscar kept hitting it with his shoulder when he was helping. It was too cute to change 🙂

Refined Sugar Free Passion Fruit Mini Cheesecakes. A unique base made with oats, sunflower and pumpkin seeds give this delightful little finger food an extra boost of protein. Make ahead and freeze for an easy party snack or sweet treat. #babyledfeeding #babyledweaning #cheesecake

When my mother used to make cheesecake, the base was always made with digestive biscuits, LOT’S of butter and was obviously super unhealthy. The cheese on the top already contains enough fat so I wanted to keep the base as super healthy as possible! For this reason I have made it almost like a flapjack base and used a mix of oats, seeds, rapeseed oil and only 1 tablespoon of maple syrup. I then baked them until they held together just like a normal cheesecake would be.

Refined Sugar Free Passion Fruit Mini Cheesecakes. A unique base made with oats, sunflower and pumpkin seeds give this delightful little finger food an extra boost of protein. Make ahead and freeze for an easy party snack or sweet treat. #babyledfeeding #babyledweaning #cheesecake

For this recipe I used a mix of their yummy cream cheese, cottage cheese, and just a teeny bit of fresh cream and again 1 tablespoon of maple syrup. There is no gelatine but yet these little cheesecakes hold their shape perfectly. Just make sure to whisk up that cream until it forms light peaks! I kept my cheesecakes in the freezer too so they were almost like an ice cream when we ate them. Just take them out about 30 minutes before serving.

Refined Sugar Free Passion Fruit Mini Cheesecakes. A unique base made with oats, sunflower and pumpkin seeds give this delightful little finger food an extra boost of protein. Make ahead and freeze for an easy party snack or sweet treat. #babyledfeeding #babyledweaning #cheesecake

This recipe makes 12 mini cheesecakes and is perfect as a healthy finger food for your baby. There is minimal sugar in them too so they are a healthy treat recipe you will feel good about giving to your children. Each one contains less than 1/2 a teaspoon of sugar!

Refined Sugar Free Passion Fruit Mini Cheesecakes. A unique base made with oats, sunflower and pumpkin seeds give this delightful little finger food an extra boost of protein. Make ahead and freeze for an easy party snack or sweet treat. #babyledfeeding #babyledweaning #cheesecake

Healthy Passionfruit Cheesecake Recipe Images5

I hope you love this yummy baby led weaning recipe (that is also Mum friendly too! and perfect for Mothers Day). These would be great as a healthier birthday treat, bridal shower, baby shower or just for a party with your friends.

If you try this recipe please let me know! Leave a comment and don’t forget to tag your photos on Instagram with #babyledfeeding.

Thanks friends,

Aileen & Oscar xoxox

Refined Sugar Free Passion Fruit Mini Cheesecakes. A unique base made with oats, sunflower and pumpkin seeds give this delightful little finger food an extra boost of protein. Make ahead and freeze for an easy party snack or sweet treat. #babyledfeeding #babyledweaning #cheesecake

Passion Fruit Mini Cheesecakes for Baby Led Weaning and Kids

Prep time

15 minutes

Cook time

Servings

12 Mini Cakes

Freeze me BLW Friendly Vegetarian Quick

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Ingredients

For the base
120g oats
70g sunflower seeds
70g pumpkin seeds
1 tablespoon maple syrup
4 tablespoons rapeseed oil

For the cheesecake topping
100g cream cheese
100g cottage cheese
50ml double cream
1 tablespoon maple syrup
3 passion fruit
6 rasperries

Method

  1. Preheat oven to 180ºC/350ºF/gas 4.
  2. Add the oats, sunflower seeds and pumpkin seeds to a food processor and process until it resembles fine breadcrumbs. Add the maple syrup, rapeseed oil and cacao powder, and process again until it forms a dough.
  3. Spoon a heaped teaspoon of the dough into a lightly oiled mini-muffin tin. Use the back of a spoon to press the mixture down. When you have used up all the mixture, bake them in the oven for 12 minutes. Remove and leave to cool while you prepare the filling.
  4. Add the cream cheese, cottage cheese, double cream and maple syrup to a mixing bowl and using an electric beater, beat until it forms stiff peaks.
  5. Fold in 2 of the passion fruit flesh then divide the mixture over the cheesecake bases.
  6. Break apart the raspberries and use to top the cheesecakes, then add a little extra passionfruit to the top.
  7. Leave to set in the fridge for at least 4 hours.
  8. Serve cold.
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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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