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Santa Hat Vegan Cheesecake

Santa Hat Vegan Cheesecakes Recipe

Santa Hat Vegan Cheesecakes

A merry twist on the classic Santa hat with our High-Protein, Vegan and Gluten-Free Santa Hat Cheesecakes with Caramel Blondie base.

Type: Dessert

Cuisine: Vegan

Keywords: Christmas recipe, christmas dessert, Santa hat cheesecake, vegan cheesecake, christmas, festive dessert, festive cheesecake, protein cheesecake, gluten free cheesecake, free from cheesecake

Recipe Yield: 12 Cakes

Preparation Time: PT8H

Cooking Time: PT0H

Total Time: PT8H

Recipe Ingredients:

  • Gluten Free Digestive Biscuits (250g)
  • Jade & Joy Wellbeing Caramel Blondie (x3)
  • Vegan Butter (100g)
  • Vegan Soft Cream Cheese (300g)
  • Coconut Cream (280ml)
  • Icing Sugar (100g)
  • Whipped Cream
  • Strawberries

Recipe Instructions: 1. Crush your digestive biscuits into crumbs and place into a bowl. 2. Chop up your 3 Jade & Joy Wellbeing Caramel Blondie bars into small chunks. Add to the bowl with the crushed digestives. 3. Add your melted butter and mix together. 4. Line the individual pockets of a muffin tin with butter and top with icing sugar to make a greaseproof surface before putting in your biscuit/bar mixture. 5. Place in the fridge overnight or for a few hours until the base hardens. 6. To make your cream cheese topping, add into a bowl your cream, cream cheese, icing sugar (you can sift this for a smoother texture) and mix together. If you want a sweeter topping, you can add more icing sugar. 7. Spoon the cream cheese mixture onto your biscuit base and spread evenly. 8. Chop the leaf end of your strawberries, giving you a flat surface to place them on top of the cheesecakes. Pipe a ring of whipped cream on your cheesecakes, place strawberry on top of cream and add another dollop of cream onto the strawberry to make the ball of the hat.

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Vegan, High in Protein & Gluten Free Festive Treat!

Santa’s got a brand-new hat, and it’s not just stylish—it’s delicious too! Welcome to our festive kitchen, where we’re whipping up a merry twist on the classic Santa hat with our High-Protein, Vegan and Gluten-Free Santa Hat Cheesecakes with Caramel Blondie base. Get ready to indulge in a creamy, plant-based delight that’s perfect for spreading holiday cheer without compromising on flavour, and yes – there’s Jade & Joy bars in there!

What You Will Need

Jade & Joy Caramel Blondie Wellbeing Bars

Digestive Bicuits

Soft Cream Cheese

Butter

Coconut Cream

Icing Sugar

Whipped Cream

Strawberries

How To Do It

  1. Crush your digestive biscuits into crumbs and place into a bowl.
  2.  Chop up your 3 Jade & Joy Wellbeing Caramel Blondie bars into small chunks. Add to the bowl with the crushed digestives.
  3.  Add your melted butter and mix together.
  4.  Line the individual pockets of a muffin tin with butter and top with icing sugar to make a greaseproof surface before putting in your biscuit/bar mixture.
  5.  Place in the fridge overnight or for a few hours until the base hardens.
  6.  To make your cream cheese topping, add into a bowl your cream, cream cheese, icing sugar (you can sift this for a smoother texture) and mix together. If you want a sweeter topping, you can add more icing sugar.
  7.  Spoon the cream cheese mixture onto your biscuit base and spread evenly.
  8.  Chop the leaf end of your strawberries, giving you a flat surface to place them on top of the cheesecakes. Pipe a ring of whipped cream on your cheesecakes, place strawberry on top of cream and add another dollop of cream onto the strawberry to make the ball of the hat.

 

Santa Hat Vegan Cheesecake Recipe - High Protein, Gluten Free Christmas Dessert

How To Serve

Storage

It is best to keep your tasty santa hats in the fridge, ideally inside a plastic container to keep the taste locked in! Consume within 3-4 days.

Enjoy! 🎅

Jade & Joy Products in this Recipe

More Joyful Reading

Santa Hat Vegan Cheesecakes

A merry twist on the classic Santa hat with our High-Protein, Vegan and Gluten-Free Santa Hat Cheesecakes with Caramel Blondie base.

Type: Dessert

Cuisine: Vegan

Keywords: Christmas recipe, christmas dessert, Santa hat cheesecake, vegan cheesecake, christmas, festive dessert, festive cheesecake, protein cheesecake, gluten free cheesecake, free from cheesecake

Recipe Yield: 12 Cakes

Preparation Time: PT8H

Cooking Time: PT0H

Total Time: PT8H

Recipe Ingredients:

  • Gluten Free Digestive Biscuits (250g)
  • Jade & Joy Wellbeing Caramel Blondie (x3)
  • Vegan Butter (100g)
  • Vegan Soft Cream Cheese (300g)
  • Coconut Cream (280ml)
  • Icing Sugar (100g)
  • Whipped Cream
  • Strawberries

Recipe Instructions: 1. Crush your digestive biscuits into crumbs and place into a bowl. 2. Chop up your 3 Jade & Joy Wellbeing Caramel Blondie bars into small chunks. Add to the bowl with the crushed digestives. 3. Add your melted butter and mix together. 4. Line the individual pockets of a muffin tin with butter and top with icing sugar to make a greaseproof surface before putting in your biscuit/bar mixture. 5. Place in the fridge overnight or for a few hours until the base hardens. 6. To make your cream cheese topping, add into a bowl your cream, cream cheese, icing sugar (you can sift this for a smoother texture) and mix together. If you want a sweeter topping, you can add more icing sugar. 7. Spoon the cream cheese mixture onto your biscuit base and spread evenly. 8. Chop the leaf end of your strawberries, giving you a flat surface to place them on top of the cheesecakes. Pipe a ring of whipped cream on your cheesecakes, place strawberry on top of cream and add another dollop of cream onto the strawberry to make the ball of the hat.

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