Desserts, Vegan, Vegetarian

Vanilla, Coconut & Berry Cheesecake Pots

Cooking method:

  • Prep Time: 15 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 4 people

Vanilla, Coconut & Berry Cheesecake Pots

A refreshing mix of delicious ingredients come together to make these yummy cheesecake pots, the perfect after-dinner treat!


Tip: Allergy Advice

This dish contains the following allergens: Nuts

Recipe tags


For the base

  • 100g oats
  • 50g ground almonds
  • 2 tbsp almond butter
  • 1 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon

For the coconut vanilla cream

  • 200g coconut yogurt
  • 2 tbsp coconut flour
  • 4 tbsp flour
  • 1 tsp vanilla extract

For the berry topping

  • 150g mixed frozen berries
  • 3 tbsp maple syrup
  • 4 tbsp chia seeds
  • Freeze-dried berries and coconut chips to decorate

Cooking mode

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  • Step 1

    Place the ingredients for the base into your Ninja Kitchen Nutri Ninja and pulse until you have a flapjack mixture. Press between 3-4 individual pots and press down (fill up to ⅓). Chill in the fridge to firm

  • Step 2

    Next beat together the coconut cream ingredients until thick and smooth, and chill until required

  • Step 3

    Make the berry jam by placing the berries and maple syrup in a small pan, heat up and simmer for 5 minutes. Stir in the chia seeds, mash up and leave for at least 20 minutes to thicken and form a jam. Chill in the fridge

  • Step 4

    When ready to serve spoon the coconut mixture on top of the base to fill the pot then top with a generous layer of jam, top up with freeze-dried berries and sprinkle with coconut chips. Enjoy!