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Mini Frozen Nush Cheesecakes 3 Ways
Posted by Pamela Higgins on 30th July 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Using Nush Foods wonderfully creamy cashew and almond yogurts, these mini cheesecakes 3-ways are ideal to serve for summer in the sunshine! A chocolate, cacao nib and vanilla; one bursting with berries and another with banana, peanut butter and pecan, there are sure to be a hit whichever floats your boat!


Mini Frozen Nush Cheesecakes 3 Ways

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Ingredients

  • For the Base
  • 100g rolled oats
  • 2 tbsp coconut oil
  • 2 tbsp smooth nut butter
  • 2 tbsp maple syrup
  • For the Topping
  • Chocolate
  • 1/2 banana
  • 1 Nush Vanilla Cashew Milk Dairy Free Yoghurt
  • 1 tbsp maple syrup
  • 1 tbsp almond milk
  • 2 tbsp cacao or cocoa powder
  • 1/2 tsp vanilla extract
  • Cacao nibs
  • Melted dark chocolate, to drizzle
  • Blueberry
  • 1/2 banana
  • 1 Nush Blueberry Almond Milk Dairy Free Yoghurt
  • 1 tbsp maple syrup
  • 1 tbsp almond milk
  • 1/2 tsp vanilla extract
  • A few fresh or frozen blueberries
  • Mixed berries + freeze-dried raspberries
  • Banoffee
  • 1/2 banana
  • 1 Nush Banoffee Almond Milk Dairy Free Yoghurt
  • 1 tbsp maple syrup
  • 1 tbsp almond milk
  • 1 tbsp smooth peanut butter
  • 1/2 tsp vanilla extract
  • Dried banana chips
  • Pecans
  • Peanut butter, to drizzle
Prep Time
Serves
6

Instructions

  1. First make the base: Melt the coconut oil, nut butter and maple syrup then stir in the oats and mix well to form a slightly sticky flapjack mixture.

  2. Press between a 6-hole muffin tin – use silicone if possible – to fill ⅓ of each for the base. Set aside.

  3. Make the chocolate ones: Place the banana, Nush, maple syrup, almond milk, cacao or cocoa and vanilla in your Ninja Kitchen blender and whizz up until quite thick and smooth. Spoon over two of the bases to fill and sprinkle with cacao nibs.

  4. Make the blueberry ones: Place the banana, Nush, maple syrup, almond milk and vanilla in your Ninja Kitchen blender and whizz up until quite thick and smooth. Stir in some blueberries then spoon over two of the bases to fill. Scatter over extra berries.

  5. Make the banoffee ones: Place the banana, Nush, maple syrup, almond milk, peanut butter and vanilla in your Ninja Kitchen blender and whizz up until quite thick and smooth. Spoon over two of the bases and sprinkle with banana chips.

  6. Freeze for at least 4 hours to set.

  7. When ready to serve, pop out of the freezer 10 minutes beforehand. Drizzle melted chocolate over the Chocolate ones; peanut butter over the Banoffee ones and sprinkle with extra dried banana and pecans; drizzle Nush Strawberry yogurt over the berry ones and sprinkle over freeze-dried raspberries. Enjoy!

 

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins