PREPARATION: 10 minutes, COOKING: 30 minutes


  • Base

  • 400g chickpeas, drained, reserve liquid

  • 3 teaspoons Natvia

  • Filling

  • 200g pack DANISH fetta

  • 4-6 teaspoons Natvia

  • 1 teaspoon lemon juice

  • Milk/soy, if required

  • Cinnamon, to dust


  • 1.


  • 2.

    Preheat oven to 180°C (160°C fan forced) and grease or line a biscuit tray.

  • 3.

    Puree chickpeas with Natvia, adding a little reserved liquid to achieve a dry paste consistency.

  • 4.

    Roll into golf ball sized balls, flatten to 0.5-1.0cm deep discs, and bake until crisp and slightly browned on top. Leave to cool.

  • 5.


  • 6.

    Puree all topping ingredients, except cinnamon, only adding 1-2 tspn of milk if mix too dry to spread.

  • 7.

    Once biscuit bases have cooled, top with faux “cream cheese cake” filling and dust with cinnamon.


DANISH fetta*: Greek fetta is crumbly and too strong and dry. You must use a mild creamy consistency Danish fetta.

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