Easy Dairy Free Mini Blueberry Cheesecake
This Easy Dairy Free Mini Blueberry Cheesecake recipe is quick to make and deliciously sweet, creamy and the perfect Summer dessert.
Ingredients
BASE
- 2 cup raw almonds
- 1/4 tsp salt
- 1 tab coconut oil melted
- 3 tab maple syrup
FILLING
- 2 cups cashews soaked overnight
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice freshly squeezed
- 1 tsp vanilla
- 1 cup blueberries fresh
- 1/4 tsp xanthan gum optional
Instructions
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Blitz the almonds till fine. Then add the maple syrup, salt and melted coconut oil and blitz again so it forms a nice sticky dough. (try not to over blend the nuts).
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Press the base into greased muffin tins. Squash down with the base of a glass to make it even.
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Pop into the freezer to firm.
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To make the filling blend the soaked almonds, coconut cream, maple syrup, lemon juice and vanilla in a blender or high powered food processor until a smooth creamy consistency.
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Add the xanthiun gum (if you are adding it) and whizz up again so it's nice and mixed through.
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Set half the mix and aside for the blueberry layer. Pour the other half of the mix into the muffin tins and pop into the freezer.
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Blend up the blueberries and add it to the remaining filling and smooth the layer on top of the muffin tins.
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Freeze for around 3 hours. Bring out of the freezer at least 15 minutes before serving. (or longer if you like a much softer consistency.
Recipe Notes
In this recipe there is the option to add Xanthan Gum. It's actually a thickening agent. It makes the recipe slightly more smoother but not necessary and optional to add.