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.
Ingredients
- 120 g oats
- 70 g sunflower seeds
- 70 g pumpkin seeds
- 1 tablespoon maple syrup
- 4 tablespoons rapeseed oil
- 100 g cream cheese
- 100 g cottage cheese
- 50 ml double cream
- 1 tablespoon maple syrup
- 3 passion fruit
- 6 rasperries
Method
- Preheat oven to 180ºC/350ºF/gas 4.
- 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.
- 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.
- 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.
- Fold in 2 of the passion fruit flesh then divide the mixture over the cheesecake bases.
- Break apart the raspberries and use to top the cheesecakes, then add a little extra passionfruit to the top.
- Leave to set in the fridge for at least 4 hours.
- Serve cold.
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