Desserts
Blueberry Coconut Cheesecakes
Recipe by SpamellaB
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Cooking method:
Food Processor
- Prep Time: 2 hours
- Total time: 2h 20 mins
- Skill Easy
- Serves 8 people
Blueberry Coconut Cheesecakes
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
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
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Method
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Step 1
Mix together the base ingredients until they come together to form a flapjack-like mixture.
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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.
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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.
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Step 4
Spread this mixture over the top of each, to fill to the top. Freeze for at least 2 hours.
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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.
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Step 6
When ready to serve, place in the fridge 5 minutes beforehand, top with some blueberry compote and enjoy.
