Single serve blueberry cheesecakes
Servings
4cheesecakes
Servings
4cheesecakes
Ingredients
Base
  • 1/4cup pitted dates
  • 1tbsp coconut oil
  • 1/4cup almondslightly blitzed
  • 1/4cup rolled oatslightly blitzed
  • 2tbsp shredded coconut
Blueberry swirl
  • 1/2cup frozen blueberries
  • 1tbsp maple syrup
  • 1/2tsp lemon juice
Filling
  • 125grams light cream cheeseat room temperature
  • 70ml coconut cream
  • 2tsp honey
  • 1/2 lemonjuiced
  • 1/2tsp vanilla extract
Instructions
Base
  1. Soak dates in boiling water for 10 minutes.
  2. Drain dates and add coconut oil, puree using stick mixer
  3. Lightly blitz your almonds and oats in a food processor or blender. Pour them into a bowl and add coconut.
  4. Add date puree to your oat mix and mix with your hands to combine. Set aside.
Blueberry swirl
  1. In a small saucepan over a low heat add your blueberries, maple syrup and lemon, let it reduce for about 10 minutes while you prepare the filling.
Filling
  1. In a bowl mix together cream cheese, coconut cream, honey, lemon juice and vanilla until combined.
  2. Divide your base into 4 glasses, ramekins or small containers and lightly press down.
  3. Top with cream cheese filling mixture, and then swirl a small amount of blueberry mix on top.
  4. Place in the fridge to chill for 1 hour or more.
Recipe Notes

Recipe makes 4 single serve cheesecakes at 308 calories per serve

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Single serve blueberry cheesecakes
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Rating: 0
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Rate this recipe!
Course Desserts
Servings
cheesecakes
Ingredients
Base
  • 1/4 cup pitted dates
  • 1 tbsp coconut oil
  • 1/4 cup almonds lightly blitzed
  • 1/4 cup rolled oats lightly blitzed
  • 2 tbsp shredded coconut
Blueberry swirl
  • 1/2 cup frozen blueberries
  • 1 tbsp maple syrup
  • 1/2 tsp lemon juice
Filling
  • 125 grams light cream cheese at room temperature
  • 70 ml coconut cream
  • 2 tsp honey
  • 1/2 lemon juiced
  • 1/2 tsp vanilla extract
Course Desserts
Servings
cheesecakes
Ingredients
Base
  • 1/4 cup pitted dates
  • 1 tbsp coconut oil
  • 1/4 cup almonds lightly blitzed
  • 1/4 cup rolled oats lightly blitzed
  • 2 tbsp shredded coconut
Blueberry swirl
  • 1/2 cup frozen blueberries
  • 1 tbsp maple syrup
  • 1/2 tsp lemon juice
Filling
  • 125 grams light cream cheese at room temperature
  • 70 ml coconut cream
  • 2 tsp honey
  • 1/2 lemon juiced
  • 1/2 tsp vanilla extract
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Base
  1. Soak dates in boiling water for 10 minutes.
  2. Drain dates and add coconut oil, puree using stick mixer
  3. Lightly blitz your almonds and oats in a food processor or blender. Pour them into a bowl and add coconut.
  4. Add date puree to your oat mix and mix with your hands to combine. Set aside.
Blueberry swirl
  1. In a small saucepan over a low heat add your blueberries, maple syrup and lemon, let it reduce for about 10 minutes while you prepare the filling.
Filling
  1. In a bowl mix together cream cheese, coconut cream, honey, lemon juice and vanilla until combined.
  2. Divide your base into 4 glasses, ramekins or small containers and lightly press down.
  3. Top with cream cheese filling mixture, and then swirl a small amount of blueberry mix on top.
  4. Place in the fridge to chill for 1 hour or more.
Recipe Notes

Recipe makes 4 single serve cheesecakes at 308 calories per serve

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Votes: 0
Rating: 0
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