Easy Dairy Free Mini Blueberry Cheesecake
Servings: 12
Calories: 332kcal
Cost: $8
This Easy Dairy Free Mini Blueberry Cheesecake recipe is quick to make and deliciously sweet, creamy and the perfect Summer dessert.
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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
Instructions
- 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).
- Press the base into greased muffin tins. Squash down with the base of a glass to make it even.
- Pop into the freezer to firm.
- 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.
- 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.
- Blend up the blueberries and add it to the remaining filling and smooth the layer on top of the cheese cake filling.
- 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.
Nutrition
Serving: 12g | Calories: 332kcal | Carbohydrates: 27g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.004g | Sodium: 53mg | Potassium: 374mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 2mg
