Little Macadamia Chai-Spiced Cheesecakes

By Nicola Galloway

Little Macadamia Chai-Spiced Cheesecakes

Little Macadamia Chai-Spiced Cheesecakes. Chai spices are wonderfully warming raw ingredients that add to the delicacy of this healthy treat.

Makes 6


¼ cup activated buckwheat* or sunflower seeds
½ cup coconut chips, plus extra to serve
⅓ cup currants
pinch of sea salt
1 tbsp virgin coconut oil


1 cup raw macadamia nuts
1½ tbsp coconut nectar
pinch of sea salt
⅓ cup coconut milk
4 tbsp virgin coconut oil
1 tsp finely grated ginger root
1 tsp cinnamon powder, plus extra for dusting
¼ tsp ground cardamom
¼ tsp ground cloves

Line 6 x ½ cup- capacity muffin holes with muffin cases. Blend all base ingredients in a food processor until mixture holds together. Press tablespoonfuls firmly into muffin cases. Chill.
Blend all filling ingredients in a food processor for 3-5 minutes until smooth. Spoon mixture evenly over bases. Chill for 3 hours to set. Sprinkle with coconut chips and dust with cinnamon powder, to serve.
Store cheesecakes in the fridge. Consume within 3 days.

* To activate whole buckwheat groats, combine 1 cup groats, 3 cups warm water and 1 tbsp vinegar. Soak for 12 hours then rinse thoroughly in a sieve. To dry, spread them in a single layer on a lined baking tray. Place in a 46 degree celsius oven for 3-4 hours until dry. Alternatively use at dehydrator set at 45 degrees celsius.


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