Blueberry Lemon Mini Cheesecakes - Raw Food Magazine

Blueberry Lemon Mini Cheesecakes

Votes: 3
Rating: 3.67
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Votes: 3
Rating: 3.67
You:
Rate this recipe!
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Blueberry Lemon Mini Cheesecakes
Serves
Serves
6
6
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
14
14
Total
Total
1 Hour
1 Hour
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Blueberry Lemon Mini Cheesecakes
Serves
Serves
6
6
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
14
14
Total
Total
1 Hour
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.
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
Cheesecake batter
Servings: mini cakes
Units:
Directions
Prep
1 hour
Total
1 hour
Crust
  1. Grind the coconut, walnuts and flax into flour in a high speed blender
  2. 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.
  3. Press into the bottom of cupcake molds (or whatever mold/shape you like). Leave in the fridge to harden up.
Blueberry Jam
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Swirl the jam around with a spoon or finger for decoration. Leave in the freezer overnight and store in the fridge.
Nutritional Information (per serving)
Calories: 807kcalFat: 63gCarbs: 57gProtein: 14g

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Votes: 3
Rating: 3.67
You:
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Emily Von Euw

Chef: 

Creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome raw, vegan recipes and information about the lifestyle. Emily von Euw has recently released her first cookbook all about raw desserts called Rawsome Vegan Baking.

 

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