Florentine Cheesecake Bites

For Florentine Base 

• SwissBake® Florentine Mix – 100g 
• Almond Flakes – 50g 
• Cashew Nuts, chopped – 40g 
• Pumpkin Seeds – 30g 
• Pistachios, chopped – 20g  

For No-Bake Cheesecake 

• SwissBake® Perfect No-Bake Cheesecake Mix – 200g
• Whipped Cream, whipped to soft peaks – 1000g 
• Chilled Water – 250g 
• Mascarpone Cheese – 250g, optional  

For Topping & Garnish 

• Strawberry Glaze / Gel – as needed 
• Pumpkin Seeds, whole – as needed 

Pre-Preparation: Preheat the oven to 170°C to 180°C. Line a flat baking tray with non-stick parchment paper or prepare individual small round ring moulds for shaping the Florentine bases and later setting the cheesecake bites. 

Florentine Nut Base Mixing: In a dry mixing bowl, combine SwissBake® Florentine Mix with pumpkin seeds, chopped cashew nuts, almond flakes, and chopped pistachios. Toss thoroughly until the nuts and seeds are completely and evenly coated with the Florentine powder mix. Even coating is important to help the Florentine binder melt uniformly and lock the nuts and seeds together during baking. 

Baking the Florentine Base: Press thin layers of the nut-Florentine mixture into small round disc shapes on the lined tray. Bake at 170°C to 180°C for 8–10 minutes, until the Florentine binder melts, bubbles into a golden caramel lace, and binds the seeds and nuts together. Remove from the oven and allow the discs to cool completely until crisp before adding the cheesecake layer. 

Cheesecake Base Preparation: In the bowl of a planetary mixer fitted with a whisk attachment, combine SwissBake® Perfect No-Bake Cheesecake Mix with chilled water and mascarpone cheese, if using. Whisk on slow-to-medium speed for 2–3 minutes until the mixture becomes smooth, creamy, and completely uniform. 

Whipped Cream Folding: Transfer the pre-whipped cream, whipped to soft peaks, into a large mixing bowl. Gently fold the prepared cheesecake base mixture into the whipped cream by hand using a flexible spatula, adding it in multiple additions. Do not add the whipped cream directly into the machine mixing bowl, as manual folding helps preserve the delicate air volume and supports a light, velvety mousse-style cheesecake texture. 

Layering & Setting: Pipe or deposit the prepared cheesecake mixture directly on top of the cooled Florentine nut discs inside small round ring moulds. Refrigerate for at least 2 hours, or until the cheesecake layer is fully set and stable enough for unmoulding or service.  

Final Glazing & Garnish: Pipe a vibrant spiral of strawberry glaze or gel over the top of each chilled cheesecake bite. Finish by placing a small trio of whole pumpkin seeds in the centre of the glaze. Serve chilled, ideally on rustic wood-slice presentation boards or premium dessert platters.