I’m a little late of the mark, I know, but I just had to get an Australia Day dessert in before the day was over. I wanted to steer clear of the stock standard lamingtons and pavlovas and do something different. These are macadamia crumble mini cheesecakes, using Australian honey and macadamias.
In keeping with my blog resolutions for this year of creating more healthy desserts, this one uses light cream cheese, is wheat free (possibly gluten free, oats is a questionable ingredient when it comes to gluten) and sugar free as well. Trust me though, you won’t miss any of those ingredients in this dessert. The crumble almost tastes like ANZAC cookies, how much more Australian can you get?
Honey and Macadamia Crumble Cheescakes
(makes 8 mini cheesecakes)
1/4 cup oats
1/4 cup coconut
1/4 cup macadamias (lightly chopped)
2 tblsp honey
250g light cream cheese
4 tblsp honey
To make the crumble, combine all the dry ingredients with honey. Toast the mixture in a pan until lightly golden, set aside. Same goes for the cheesecake filling, just combine the cream cheese with the honey and mix well.
To assemble the dessert, pour half a tablespoon of crumble into little bowls, spoon or pipe cheesecake mixture and top with more crumble. It’s that simple, no need to turn the oven on, no special equipment, and the best part, you can do it all in 15 minutes.
Happy Australia Day! I know what we’ll be having for dessert, what about you?
I recall my first Ramadan after being married, Eid was approaching and I wanted to go full out. I called my mum in a panic and she gave me all the recipes she had, one of which was this date biscuit. I have been making it ever since, for Eid, for Ramadan or just for no reason at all. They’re a great little one to have around the house and since they’re gluten free and I skip the sugar in the original recipe, they’re pretty healthy too.
125g softened butter
1 tsp vanilla essence
2 tblsp syrup* (I usually use agave, but honey is good too)
2 cups chopped dates
1 cup chopped nuts (I use a combination of pecan and walnut)
2 cups coconut + 1/2 cup extra
Pre-heat oven to 180c. Beat butter till creamy, add in egg, vanilla and syrup, beat till combined, at this stage the butter mixture may look curdled, but don’t worry it’s suppose to. Add in dates, nuts and 2 cups coconut and mix again. Roll in balls and coat in remaining coconut. Lay on baking paper and bake for 10 minutes or until lightly golden.
*I sometimes do skip the syrup as the medjool dates I use are sweet and juicy enough, but I do think it needs that little extra sweetness to give it some pop, so stick with the syrup.
If you’re wondering why these biscuits look familiar, they’re from my last post Eid Dessert Table (pictured below). And now you all have the recipe too.
This Date Biscuit recipe is great if you have extra dates lying around approaching Eid, or if you just want to make a yummy datey treat for Eid, give these a go.