You can buy fresh berries virtually year round these days (albeit at extremely inflated prices when they’re not in season) however the abundance and variety of fresh berries will always signal it’s summer.
These little cheesecakes beautifully showcase the use of blueberries in a recipe and although any fresh berries can be used nothing beats that beautiful indigo colour you get from using this fruit (be it fresh or frozen).
These mini blueberry cheesecakes taste great; they’re healthy and don’t require you to be a master-chef in the kitchen.
These mini cheesecakes beautifully showcase the use of blueberries in a recipe.
Preparation Time: 45 Minutes (includes 30 Minutes of soaking time)
Cooking Time: Nil
Serves: 8-10 Mini Cheesecakes
Ingredients Base 30 g almonds
70 g walnuts
100 g Medjool dates, soaked in boiling water
5 tbs coconut oil
Cashew cream 220 g raw unsalted cashews
2 tbs rice malt syrup
1 tbs coconut oil
Blueberry cream 15 g raw unsalted cashews
75 g blueberries
5 tbs coconut oil
3 tbs coconut flour
1 tbs vanilla essence
1 tbs rice malt syrup
Combine the base ingredients of almonds, walnuts, dates and coconut oil into a food processor and blend until a sticky dough forms.
Using nuts and medjool dates as the cheesecake base keeps this dessert healthy and provides the body with a natural supply of essential oils and nutrients.
You can choose to make one large cheesecake or mini cheesecakes. I’ve opted for mini sized cheesecakes, therefore scoop large tablespoons of the sticky dough into a muffin or cupcake tin and press the dough firmly to form the base of the cheesecakes.
Nuts form the basis of the cheesecake base.
Place the cheesecake bases into the freezer while making the cashew cream which will be used as the middle layer of this dessert.
Place the cashews in a small bowl and cover with water and allow to soak for approximately 30 minutes. Drain the cashews but reserve about half a cup of the cashew water.
In a food processor combine the pre-soaked cashews, rice malt syrup and coconut oil and blend. While pureeing the cashews add a couple of tablespoons of the reserved cashew water and blend until a smooth and creamy paste forms.
Spoon the cashew cream over the base of each cheesecake then place back into the freezer.
In a food processor combine the remaining pre-soaked cashews, blueberries, coconut oil, coconut flour, vanilla essence and rice malt syrup with a couple of tablespoons of the reserved cashew water and blend until smooth.
Spoon the blueberry cream over the cashew cream and place into the freezer.
Remove the cheesecakes from the freezer about 30 minutes prior to serving.
The cheesecakes can be kept frozen for up to a month in a tightly sealed container. Simply remove the cheesecakes to thaw as required.
Make one large cheesecake or opt for mini versions which can be frozen and thawed as required.