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Mini Nutty Cheesecakes

Mini Nutty Cheesecakes


This is as close as you are going to get to a banting-friendly cheesecake. There are no biscuits in the base, but luckily toasty almonds add great crunch.

  • Serves: 6 as canapé desserts or 4 as normal desserts |
    6 as canapé desserts or 4 as normal desserts servings
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  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 0 mins
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100 g almonds, toasted

1 tsp (5 ml) cocoa powder

1 Tbsp (15 ml) butter, melted

stevia or xylitol, to sweeten


Cheesecake Topping

250 g (1 tub) plain cream cheese

⅓ C (80 ml) plain yoghurt

1 Tbsp (15 ml) smooth nut butter (macadamia, almond)

zest of ½ orange

seeds from 1 vanilla pod

stevia or xylitol, to sweeten

raspberries and mint to garnish


Place the nuts, cocoa and butter into a food processor and blend until coarse. Sweeten with a bit of stevia or xylitol and then divide the mixture between some pretty glasses. Press it down slightly to form a base.

Cheesecake Topping

Place the cream cheese, yoghurt, nut butter, orange zest and vanilla seeds into a food processor and blend until smooth. Note: be careful not to over blend as it will become grainy. Sweeten the mixture with stevia or xylitol if desired.

Place the mixture into a piping bag and pipe this mixture on top of the nutty bases. Add a raspberry and some mint to garnish. Either serve immediately or place into the fridge for half an hour to firm up.

TIP: For different flavour variations try replacing the nut butter with 1 tsp (5 ml) of cocoa powder, rose water or orange blossom water.