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Mini cheesecakes with candied orange slices

This yummy dessert is made with fresh @panierdufermier produce. The candied oranges add a burst of flavour. The crust is made with pecan flour and dates


Makes 12 portions.

Candied orange slices

1 orange

1 cup granulated sugar

1 cup water


12 pitted dates (chopped)

1 cup pecan flour

2 tablespoons softened butter


250g cream cheese (room temperature)

1/2 cup sweetened cream of coconut or sweetened condensed milk

1 egg (room temperature)

1 teaspoon natural vanilla extract


The candied oranges must be made a day in advance. Wash and cut the orange with a mandoline (3mm setting).

In a saucepan, bring water to a boil and add the slices. Boil for 3 minutes and let cool on a baking rack.

Discard the boiling water. Add 1 cup of water mixed with 1 cup of sugar. Bring to a and add the slices. Reduce the heat to low/medium and let simmer for 1 hour. Place the orange slices on the baking rack (put parchment paper underneath). Let dry for 24 hours.

Preheat the oven to 350 F. In a food processor, add the dates and chop until they become a paste. Add the flour and melted butter. Mix well. Add the crust mixture to a paper-lined muffin mould. Press well and set aside.

In a stand mixer, add the cream cheese and beat for a few seconds. Add the egg, vanilla extract and coconut cream. Beat until the mixture becomes smooth.

Add the filling to the cups. Bake for 17 to 18 minutes. Let cool and refrigerate for at least 3 hours before serving. Garnish with candied orange slices. Enjoy!

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