Alcoholic Treats, Breads & Baked Goods, Desserts

Christmas Pudding Cheesecake

Step 1 of 5

The night before, stir together all of the ingredients for the alcohol infused fruit, in a non-metal bowl, and cover with cling film. Leave overnight or a minimum of 4 hours if rushed for time.

For the alcohol infused fruit

50g sultanas
50g raisins
45g dried cherries
30g walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

50g mixed nuts (pecans and cashews work well)
30g dessicated coconut
20g pumpkin seeds
50g ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

140g cashews (soaked overnight)
140g coconut oil (softened or melted)
120ml cashew milk
90ml pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

For the alcohol infused fruit

1.75oz sultanas
1.75oz raisins
1.58oz dried cherries
1.05oz walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

1.75oz mixed nuts (pecans and cashews work well)
1.05oz dessicated coconut
0.7oz pumpkin seeds
1.75oz ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

4.9oz cashews (soaked overnight)
4.9oz coconut oil (softened or melted)
4.2fl. oz cashew milk
3.15fl. oz pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

Step 2 of 5

Add the ingredients for the cheesecake base to the bowl of the food processor and select CHOP. Then blend on low until the mixture compresses into a dough when pressed with the back of a spoon.

For the alcohol infused fruit

50g sultanas
50g raisins
45g dried cherries
30g walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

50g mixed nuts (pecans and cashews work well)
30g dessicated coconut
20g pumpkin seeds
50g ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

140g cashews (soaked overnight)
140g coconut oil (softened or melted)
120ml cashew milk
90ml pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

For the alcohol infused fruit

1.75oz sultanas
1.75oz raisins
1.58oz dried cherries
1.05oz walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

1.75oz mixed nuts (pecans and cashews work well)
1.05oz dessicated coconut
0.7oz pumpkin seeds
1.75oz ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

4.9oz cashews (soaked overnight)
4.9oz coconut oil (softened or melted)
4.2fl. oz cashew milk
3.15fl. oz pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

Step 3 of 5

Line the base of a 17cm, deep (roughly 9cm) springform cake tin with greaseproof parchment. Add the base mixture to the tin and knuckle in until even. Place into the freezer.

For the alcohol infused fruit

50g sultanas
50g raisins
45g dried cherries
30g walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

50g mixed nuts (pecans and cashews work well)
30g dessicated coconut
20g pumpkin seeds
50g ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

140g cashews (soaked overnight)
140g coconut oil (softened or melted)
120ml cashew milk
90ml pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

For the alcohol infused fruit

1.75oz sultanas
1.75oz raisins
1.58oz dried cherries
1.05oz walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

1.75oz mixed nuts (pecans and cashews work well)
1.05oz dessicated coconut
0.7oz pumpkin seeds
1.75oz ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

4.9oz cashews (soaked overnight)
4.9oz coconut oil (softened or melted)
4.2fl. oz cashew milk
3.15fl. oz pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

Step 4 of 5

Add the ingredients for the cheesecake filling, except for the alcohol infused fruit, and blend on HIGH 3 times, scraping betweent blends. Transfer to the Ninja cup and select MAX BLEND. Pour into a bowl and stir in the alcohol infused fruit.

For the alcohol infused fruit

50g sultanas
50g raisins
45g dried cherries
30g walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

50g mixed nuts (pecans and cashews work well)
30g dessicated coconut
20g pumpkin seeds
50g ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

140g cashews (soaked overnight)
140g coconut oil (softened or melted)
120ml cashew milk
90ml pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

For the alcohol infused fruit

1.75oz sultanas
1.75oz raisins
1.58oz dried cherries
1.05oz walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

1.75oz mixed nuts (pecans and cashews work well)
1.05oz dessicated coconut
0.7oz pumpkin seeds
1.75oz ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

4.9oz cashews (soaked overnight)
4.9oz coconut oil (softened or melted)
4.2fl. oz cashew milk
3.15fl. oz pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

Step 5 of 5

Pour the filling into the tin and place back into the freezer. Leave to set for 4 hours before removing from the tin and serving. Decorate with fresh fruit slices and whole spices.

For the alcohol infused fruit

50g sultanas
50g raisins
45g dried cherries
30g walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

50g mixed nuts (pecans and cashews work well)
30g dessicated coconut
20g pumpkin seeds
50g ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

140g cashews (soaked overnight)
140g coconut oil (softened or melted)
120ml cashew milk
90ml pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

For the alcohol infused fruit

1.75oz sultanas
1.75oz raisins
1.58oz dried cherries
1.05oz walnuts (roughly chopped)
Juice of 1 orange
2 tbsp spiced rum
1 tsp kirsch
1 tbsp mixed spice

For the cheesecake base

1.75oz mixed nuts (pecans and cashews work well)
1.05oz dessicated coconut
0.7oz pumpkin seeds
1.75oz ground almonds
2 tbsp coconut sugar
2 tbsp maple syrup
1 tbsp coconut flour
1 tsp almond extract
Pinch sea salt

For the cheesecake filling

4.9oz cashews (soaked overnight)
4.9oz coconut oil (softened or melted)
4.2fl. oz cashew milk
3.15fl. oz pure maple syrup
Juice of 1/2 lemon
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
Alcohol infused fruit (see above)

Compatible with

Ninja 3-in-1 Food Processor with Auto-IQ

Allergies

Tip: Allergy Advice

Cooking mode

For the alcohol infused fruit

For the cheesecake base

For the cheesecake filling

For the alcohol infused fruit

For the cheesecake base

For the cheesecake filling

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

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For the alcohol infused fruit

For the cheesecake base

For the cheesecake filling

For the alcohol infused fruit

For the cheesecake base

For the cheesecake filling