Simple Mills - Mini Cherry Cheesecakes

Simple Mills - Recipe Ideas




For Crust:

1 Box Vanilla Cake Mix

1/2 cup (120g) melted ghee, coconut or grapeseed oil

For Filling:

1 x 8oz. (226g) package cream cheese, softened

1 egg, separated, at room temperature

1/4 cup (60ml) milk (or non-dairy alternative)

2 tsp. gelatin

1/8 cup (30ml) raw honey

2 tsp. vanilla extract 

Dash of sea salt

1 bag frozen dark sweet cherries, thawed 


 For Crust:

  1. In a bowl, mix melted ghee/oil and baking mix until a soft dough is formed.
  2. Using a 1 tsp. ice cream scoop, drop by spoonfuls into a mini muffin pan lined paper cups and press dough down and up the sides of the cups.
  3. Bake 10-12 min at 350F / 180C (160C Fan).
  4. Remove from oven and use the back of the scoop to press dough back down (it will have risen in the middle).
  5. Cool.

 For Filling: 

  1. Put egg yolks and milk in a sauce pan over medium heat, whisk lightly, and sprinkle with gelatin.
  2. Whisk mixture while warming until gelatin is dissolved.
  3. In a bowl, combine cream cheese, honey and vanilla and beat with a hand mixer until smooth.
  4. Slowly pour warm egg and milk mixture into cream cheese and beat until smooth. Refrigerate.
  5. Beat egg whites with a dash of salt until stiff, fold into cream cheese mixture and spoon into individual crusts.
  6. Chill for at least one hour.
  7. Top each bite with a cherry before serving.


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