Blueberry Coconut Cheesecakes

Cooking method:

Food Processor
  • Prep Time: 2 hours
  • Total time: 2h 20 mins
  • Skill Easy
  • Serves 8 people

Blueberry Coconut Cheesecakes

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Nuts

Recipe tags


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

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • 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.