Almost every morning(when I have time!),I eat my breakfast, so I can have more energy, chasing my little princess! I love chex cereals,especially those with honey..they’re so great! I give them to Anna,as a snack 🙂
I decided today,to make a quick bite size cheesecake! The flavors well combined and it screams summer! Is refreshing and light.
For your cheesecake you’ll need:
- 1/2 cup chex GF cereals any flavor you like. I prefer with honey and nuts.
- 1/4 cup hazelnuts
- 1 tbsp butter,melted*
- 1/2 tsp. unsweetened cocoa
- 1/2 tsp. espresso or instant coffee
- 1/2 tsp. Amaretto
- 1/2 cup shredded coconut
- 1tbsp milk
- 1 tsp vanilla extract
- 1 cup ricotta cheese
- zest from half lime
- 1 cup fresh orange juice
- 2 tsp brown sugar
- 1 envelope unflavored gelatin. The gelatin I used was in powder form. You can use the other one,too.
In a small blender, crumble the hazelnuts and chex. Doesn’t have to be powder! Add the melted butter,the cocoa and coffee. Place them in the mini muffin tin,or the regular muffin tin and put them in the freezer for 15-20 minutes.
In the meanwhile,prepare the cream. In a medium bowl mix together,the ricotta,amaretto,vanilla extract,lime zest,coconut and the milk.
For the jelly:
In a saucepan,add half of the orange juice with the sugar. Let it warm and the sugar to be dissolve. In a medium bowl, add the other half of the orange juice and the gelatin. If the gelatin is in a solid form,you should let it in a small bowl with cold water to be dissolved.
When the juice is warm,pour it into the cold juice and whisk well. let it stand for 5 minutes.
Take out the mini muffin tin and put 1 tsp. of the cream in each one and then add a little bit from the orange jelly. Put it in the fridge for 1 hour.
The results are brilliant! The acidity if the orange and the coconut-lime-Amaretto is the perfect “marriage”!
*You can substitute the butter with coconut butter if you want.