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Mini cheese cake with Roo'bar Inca

Made with Roobar

Winter is all about the fragrance of grated orange peel and this is why we sprinkle it on top of our cakes. To seal the magic of the coming holidays, the warm hearth and yummy desserts. 



(for 3 mini cheesecakes)

1 Roo'bar Inca 30 g
1 cup cashew butter 
6 tablespoons of melted coconut butter
3-4 tablespoons of liquid sweetener (agave, maple syrup, coconut syrup)
1 tablespoon of orange juice
Melting chocolate
Grated orange peel for decoration

Mini cheese cake with Roo'bar Inca


  1. We use the bar for a foundation at the bottom of the silicone muffin cup
  2. In the blender, we add the melted coconut butter, sweetener and orange juice to the crushed butter cashew.
  3. We obtain a soft cream, which becomes firmer as the coconut milk cools. We use the cream to fill the forms. 
  4. We cool down to ensure that the mixture is firm. 
  5. We melt chocolate and pour it over the 'cakes' after they have cooled down. 
  6. We sprinkle grated orange peal on top and cool until the chocolate is firm. 
  7. Remove the cakes from the forms after they have properly cooled down.
Mini cheese cake with Roo'bar Inca