Mini gluten free cheese cakes with fruits

Mini gluten free cheese cake by Appetit Voyage
This is one of my obsession that I had to make true in order it could get out of my mind!!! I know I sound kind of crazy, but when ideas are pressing inside me, I need to put it down somewhere; either I write it down or I cook it! 

And this recipe is just one more example of how my gut is connected to food. My cooking is a love message
These special mini gluten free cheese cakes, that are also sugar free, are my thank you to an amazing group of inspirational women here in Haarlem, starting with Cecilia Gotherstrom, my business partner, but also Sara Sainthill, Joelle de Haan, Riitta Tiala, Mascha van Duijn and Camilla Onell! All these incredible girls are making this world a little bit better, and care about the others!

So they do deserve this dessert to thank them for their energy, dedication, and seek for happiness! So here it goes:

Ingredients for 12 mini cheese cakes:
- 170 gr. gluten free rolled oats or muesli
- 1 handful of pecan nuts or walnuts
- 2 tsp. of coconut oil
- 1 tbsp. of honey
- 110 gr. of cream cheese
- 200 gr. of quark
- 200 ml of coconut milk
- 2 tbsp. of honey
- 1 tsp. of agar-agar powder
- Fresh fruit for decoration

Granola base in the making for the mini gluten free cheese cakes
Granola base
1/ Prepare the base as it would be a granola. Mix together the rolled oats or muesli, crushed nuts, coconut oil and honey.

2/ Place in paper cupcakes the mixture. Press smoothly and make it even. Put in the oven at 180ÂșC for 10 minutes till your base gets golden. When ready, let the cheese cakes base cool down and reserve.

3/ In the meanwhile, prepare the cheese batter, mixing together the cream cheese, quark and honey.

4/ In a small pan, warm up the coconut milk till boiling. Sprinkle the agar-agar powder and keep on whisking for 1 minute while boiling. Stop the heat, and let it cool 2 minutes.

Mini gluten free cheese cake with fresh fig by Appetit Voyage
Mini Gluten Free Cheese Cake
5/ Mix the cheese and quark with the coconut milk. Then pour directly and evenly in the 12 cupcakes. Let it cool in the fridge for at least 30 minutes.

6/ For service, take off the paper mold, and top with your favorite fresh fruit with 1 tsp. of honey. The recipe is easy and quite quick,....but the result is just amazing! Really, I was stunned by the mix of the crunchy texture of the base and the creamy cheese cake,...
If you wait till the day after, then the muesli is less crunchy. Really, it is just a luxurious dessert so healthy you will not even believe it! Share with your best girlfriends and enjoy life!

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