Raspberry & Mallow Cheesecake Bites

posted by Elvin Willgrass, September 22 2020

It was great to team up with Nathalie Newman at the Allergy Show/Just V in Glasgow earlier this year and just look at these Cheesecake Bites she has created with our Mini Pink and White Mallows.

Nathalie Newman, The Intolerant Gourmand, says her ‘cheesecake bites are great fun to make, particularly with little ones and this recipe is dairy-free, gluten-free, wheat-free, nut-free, egg-free and suitable for vegans, what’s more to love?!’

“I’ve made the base using a crispie cake recipe to keep it super light, with the lovely flavour coming from the marshmallows to add the lightness. It also means that the cheesecake mix doesn’t need to be too sweet, allowing the raspberry to take centre stage!”

This recipe will make around 16 cheesecake bites!

Ingredients:

For the rice crispies base:

1 tbsp dairy-free butter

2 cups Freedom Confectionery marshmallows

3 cups crispies

For the cheesecake:

1 tbsp golden caster sugar

x 2 packs dairy-free cream cheese

2 tbsp dairy-free milk

1 tsp cornflour

1 pack of fresh raspberries

Handful of Freedom Confectionery Mini Pink and White Marshmallows

Instructions

1. Melt the dairy free butter and marshmallows in a large saucepan over a medium heat, stirring regularly to ensure it doesn’t burn

(Top tip: Lightly grease a wooden spoon/ spatula to ensure the mixture doesn’t stick to it as it melts)

2. Carefully add the marshmallows and continue to stir until well combined and fully melted.

3. Remove from the heat and add the rice crispies before stirring until fully coated in the marshmallow mixture.

4. Turn out into cupcake cases and ensure the mixture is well spread out and even in each case.

(Top tip: Lightly grease the end of a rolling pin and use to even out the mixture in the cupcake cases)

5. Leave to set in the fridge while you make the cheesecake and fruit part.

6. Meanwhile, add the dairy-free cheese, dairy-free milk and cornflour to a large clean bowl, and mix until well combined and lump free. Then add a handful of raspberries and gently stir in.

7. Remove the cupcake cases filled with crispie mixture from the fridge, and spoon the ‘cheese’ mixture over the biscuit base, taking care to level it out.

8. Sprinkle some fresh raspberries over the top of each cheesecake bite, along with some marshmallows and return to the fridge until you are ready to serve.

Enjoy!

Thank You Nathalie Newman for this fantastic Allergy Safe and incredibly tasty recipe. To find more about Nathalie’s moving story with her son check out her website: www.intolerantgourmand.com and you can find her on instagram @intolerantgourmand. We look forward to sharing some top Allergy tips with you all soon.