Baked 'coconut cream' cheesecakes

More coconut cream concoctions...this stuff is totally amazing, please don’t roll you eyes at me as I go off on one again!

Try it first...please (if only to shut me up!!)

Ok, so now we've tried it as a creamy whipped topping, as a thick mouse, in a cream egg and as a chilled cheesecake. So how about cooking it?

Yes, you can bake this stuff too!!

My initial reason for doing this was to see whether I could make a light and not too thick mix and then bake it instead of freezing it and still be able to take it out of a pudding mold (i.e muffin case). Without baking these little beauties there would have been no way that I would have been able to remove them...that would have been an absolute mess!

It worked perfectly since the short baking time seals the edges and allows them to pull away from the muffin case or whatever silicone mold you use. Since the edges pull away I would suggest that you would also be fine with metal cake pans- just edge round using a knife to lever them out.

You can add any mix-ins you choose, I tried out a few options but creativity is virtually endless.

I would suggest serving these cheesecakes hot, just for a change and to make the most of the ‘just baked’ feel.

Oh, before I go....here is one more coconut cream idea... a chocolate cookie cream sandwich that Iposted over here at the Real Food Source. I based the recipe on my popular chocolate quinoa cookies.

Recipe: Baked coconut cream cheesecakes

Makes 3-4 mini cheesecakes

Ingredients:

2/3 cup soy yoghurt (other yoghurts would probably work well)

3 tbs fine coconut flour

Stevia or syrup of choice to taste

1/2 tsp vanilla extract

Topping mix-in options

2 tsp cocoa powder

Crushed frozen raspberries (frozen are easier to handle to create a mottled not blended look)

Blueberries (frozen are best to avoid burning during baking

Base: I used a variant of my breakfast cookie oat base without the choc chunks, or you could use a smoosh bar style base. Or go for no base at all!

Method

Combine all cheesecake ingredients in a small bowl and stir together well to from a thick paste. Add mix ins as necessary.

Press chosen base mix (if using) in the bottom of mini muffins or cupcake tins (use silicone for ease of removal) and then top with the cheesecake mix and toppings. Bake for 5-10 mins at 180ºC just until the edges have baked and sealed and the mixture is heated through, no need to be golden. The baking will seal the edges and make for an easy removal.

Serve hot or cold.

For further guidance on making gluten free choices please see

this post

.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.