COVID-19 Update

Our clubs are now open. Click here for more details about Les Mills at Level 2.

I adore this white chocolate miso cream base, the ferment in the miso makes it taste cheesy and the cacao butter gives it a beautiful white chocolate flavour.

Pair that with our fresh apple Christmas mince and you have yourself a really yummy Christmas cheesecake - if you wanted to skip the Christmas mince you could top this with cherries or fresh berries.

 

This recipe is a combination of recipes from the Christmas section and berry layer cake - I wanted to make a small collection of holiday recipes that are really versatile. So you can make a few base elements which add up to some really different dishes for all your Christmas occasions - it's quite a traditional and particle way to cook and create recipes. I want to make your food preparation simpler but still delicious and impressive!

 

Equipment - blender, silicone or regular muffin moulds.

 

6 small cheesecakes

 

Fresh apple spiced Christmas mince (this makes more than you need for this recipe)

 

1 ½ apples diced into 5mm cubed pieces

1/3 cup diced dried apple

1 tablespoon sultanas

2 tablespoons currants

4 dried figs (stems removed) diced into 5mm pieces

1 Lemon Zest & juice

2 Oranges Zest & juice

2 tablespoons ginger juice

1 tablespoon chia

1 tsp cinnamon

2 pinches cloves

¼ tsp all spice

Vanilla extract 1 tsp

Pinch salt

 

Base (you could also use the base from the almond cookies/mince tarts)

 

3 heaping tbsp gluten free oats (alternatively use dried coconut blended into a flour)

¼ cup dried activated almonds

1 heaping tbsp cashews

⅓ cup pitted dates

pinch vanilla bean powder

pinch sea salt

½ tbsp melted cold-pressed coconut oil

 

White chocolate Miso Cream

 

1 1/2 cup cashews (soaked 2 − 4 hours)

¼  cup plus 2 tablespoons almond or coconut milk

4 ½  tbsp lemon juice

1/3 tsp vanilla extract

3/4 tsp light miso

1/4 cup plus 2 tablespoons light raw agave, raw honey or coconut nectar

4 1/2 tbsp melted cacao butter

Recipe courtesy of    Little Bird Organics - Photo Taken by Aimee Magne

 

 

Method

 

Fresh apple spiced Christmas mince:

 

Place all the ingredients in a bowl and mix together well (it's important to mix well so the chia seeds don't clump together), ideally leave to overnight before using for all the spices and flavours to develop but if you need it in a hurry leave for at least 30 mins or more before using to allow the chia to absorb the liquid. 

 

Base:

 

Blend oats in food processor until they resemble a fine flour. Add almonds, cashews and dates and blend to a coarse, couscous-like texture. Add remaining ingredients and pulse a few times until combined, the mixture should hold together well.

 

Line a small 15cm cake tin with plastic wrap. Press the mixture into the base of the tin evenly and firmly.

 

White chocolate Miso Cream

 

Drain the soaked cashews and rinse thoroughly. Blend all the ingredients in a high speed blender except the coconut oil and cacao butter. Blend until very smooth, being careful not to let it heat up.

 

Slowly pour in the coconut oil and cacao butter with the blender going until completely combined into the mixture.

 

Assembly:

 

Take a silicone muffin mould or regular muffin tray (if your using a regular one you will need to line with plastic wrap). Divide the base between 6 muffin moulds and then top with the cheesecake mixture, finish by spooning in 1-2 tablespoons of the fresh apple spiced Christmas mince and push into the top of the cake.  

 

Place in the freezer for 1-2 hours or until set - pop out of the silicone moulds and store in the fridge for up to 5 days or store in the freezer until you need them (for the freezer ideally store no longer than a few weeks as the apple with go a bit soft and degrade over time, if you wanted to make these months in advance leave the mince off and just add fresh on top of it when serving)

 

You might have a little left over mince which is delicious served with a plant based cheese board or on your porridge!