This is the recipe for no-bake lemon myrtle cheesecake bites that also happen to be gluten free. It’s a good recipe to make with the kids. I have fond memories of helping my own mother crush biscuits to make cheese cake bases. I would use a meat tenderiser to do it and I’m sure my mum was on tender hooks waiting for me to bash my fingers. Alas, because I use pecans for this cheesecake base we opted to use the food processor. The girls enjoy putting the nuts into the processor and whizzing them around to watch them transform into sweet nutty crumbs.
Baking is a great way to start introducing kids to the kitchen as it’s usually done when there isn’t the pressure to have a meal straight after and the methods are usually safer for little hands. It’s good to progress through to preparing savoury dishes with kids as well so that they get more exposures to vegetables and meat. It is often more difficult for children to get exposures to meat and vegetables. Plus, they are harder for kids to eat due to their sensory properties and the oral motor work required to eat them. So, some kids will start to drop them from their dietary repertoire. For family friendly savoury meals they can participate in see this asparagus souffle omelette, sushi or our take on Peruvian Lomo Saltado. Otherwise, my kids enjoy helping me shred the slow cooked chicken in this central American style recipe – ps. that recipe post is full of hints for fussy meat-avoiding children.
The lemon myrtle was also used in this week’s episode of Ellie’s cooking show to make Lemon Myrtle Lamb and Cous Cous.
- 150g Pecan nuts
- 2 tsp butter, melted
- 1 tbsp water
- 4 tbsp brown sugar
- ½ cup desiccated coconut
- ½ tsp vanilla bean paste
- ½ cup caster sugar
- 250g cream cheese, softened
- 150ml cream
- 1 tablespoon lemon myrtle, ground
- 2 tsp edible gelatine
- 2 tsp vanilla bean paste
- In a food processor, blitz the pecan nuts to form a crumb-like consistency. Add the melted butter, water, brown sugar, coconut and vanilla bean paste and process until the mixture is coming away from the sides of the processor bowl.
- Press the nut mixture into the bottoms of 2 x 12 mini-muffin trays. (The kids like pressing the mixture in.) Allow this to set in the fridge for 25 min.
- In the meantime, combine the caster sugar, cream cheese, vanilla and lemon myrtle in the food processor.
- Add 2 tsp of gelatin to 4 tbsp of warm water and whisk to ensure it all dissolves.
- Slowly add the gelatin mixture to the cream cheese mixture. Turn the speed up and beat for a further 5 minutes.
- Turn down the food processor and slowly add the cream to the mixture. Ensure it is well combined.
- Pour the mixture onto your chilled cheesecake bite bases.
- Leave in the fridge to chill and set.
Do you love cheesecake bites? They are a great sweet treat to prepare in advance and have on a platter for dessert at a summertime BBQ.