Desserts

Blueberry Coconut Cheesecakes

Prep 2 hours
Total 2h 20 mins

Easy
Serves 8

Compatible with

Ninja 3-in-1 Food Processor with Auto-IQ
Recipes Buy

Contains Tree Nuts

Cooking mode

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For the bases

70g oats
1 tbsp desiccated coconut 
1 tbsp melted coconut oil
1 tbsp smooth nut butter
2 tbsp maple syrup

For the filling

1 x can coconut milk, chilled overnight
100g soft cheese (can be dairy-free)
4 tbsp sweetener
1 tsp vanilla extract

For the blueberry compote

150g frozen blueberries
1 tbsp sweetener
Dessicated coconut, to sprinkle over

Utensils

Step 1

Mix together the base ingredients until they come together to form a flapjack-like mixture.
Step 2

Divide between a 6-hole silicone muffin tin and spoon some in each to reach up to ⅓. Press down then chill in the fridge.
Step 3

Meanwhile, scrape the thick part of the coconut milk from the can and add to your Ninja Kitchen food processor, then blend with the soft cheese, sweetener and vanilla until smooth.
Step 4

Spread this mixture over the top of each, to fill to the top. Freeze for at least 2 hours.
Step 5

Meanwhile place the frozen blueberries in a pan and simmer for 6-8 minutes until a light juice runs, then add the sweetener and reduce down so you have a compote.
Step 6

When ready to serve, place in the fridge 5 minutes beforehand, top with some blueberry compote and enjoy.