Serves

Level

Intermediate

Ingredients

Ingreds.

Total

1 Hour

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

1 Hour

Just 'cause it's winter time, don't mean you can't enjoy blueberries! Take advantage of some frozen blueberries and whip up a delicious set of these mini lemon and blueberry cheesecakes! Rich, creamy, super duper yummy, and made from wholesome natural ingredients.

Ingredients

Crust

Blueberry Jam

3 cups frozen blueberries
1/3 cup chia seeds
2 Tbsp lemon juice (fresh is best)
1/4 cup coconut sugar
1 tsp vanilla powder

Cheesecake batter

1.5 cups cashews
1/4 cup lemon juice (fresh)
1/4 cup cacao butter (melted)
1/4 cup maple syrup
1/2 tsp sea salt
400 ml full fat coconut milk (one 400ml can)

Servings: mini cakes

Units:

Directions

Prep

1 hour

Total

1 hour

Crust

Grind the coconut, walnuts and flax into flour in a high speed blender
Add the dates and continue blending you have a thick, moist dough. It should be able to hold its shape when pressed between two fingers.
Press into the bottom of cupcake molds (or whatever mold/shape you like). Leave in the fridge to harden up.

Blueberry Jam

Thaw the berries (or throw 'em in the microwave) until they're soft. Mash into a paste with a fork (or if you want it super smooth, use a blender) and add the rest of the ingredients.
Leave this to sit for 10-15 minutes, the chia seeds will soak up the berry juice and the mixture will thicken up like jam.

Cheesecake Batter

Open the can of coconut milk and scoop off the thick, white fat that should be on top. The rest of the can should be filled with a translucent white liquid. You want to use only the thick, white fat. Don't use the milky liquid.
Blend all the ingredients until smooth. Scoop half of this mixture onto your crust(s), followed by some - but not all - of the berry jam. Pour over the rest of the cheesecake batter, then use the rest of the jam on top.
Swirl the jam around with a spoon or finger for decoration. Leave in the freezer overnight and store in the fridge.