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blueberry cheesecake recipe

Mini Blueberry Cheesecakes

These little guys are great to look at and even better to eat. They bring together everything we really love and turn porridge and chia aren’t just for breakfast, serve these for afternoon tea or as a treat after a meal

INGREDIENTS

BASE

½ CUP CHIA PORRIDGE
¼ CUP COCOA POWDER
¾ CUP COCONUT FLAKES
½ TBSP MELTED COCONUT OIL
3 TBSP MAPLE SYRUP
½ TSP SALT

CHEESECAKE

1.5 CUP SOAKED MACADAMIA NUTS OR CASHEWS
1 CAN COCONUT CREAM
½ CUP COCONUT OIL, MELTED
¼ CUP MAPLE SYRUP
⅓ CUP LEMON JUICE
1 TSP SALT

BLUEBERRY COMPOTE

3 C. FROZEN BLUEBERRIES
3 TSP. CORNSTARCH

TOPPING

CHIA CLUSTERS

METHOD

BASE

Add in all ingredients in a high-speed blender or food processor and blend until the mixture comes together. Press the mixture into silicon muffin tins. There should be enough to make 5-6. If you don’t have silicon muffin tins, use a loaf pan or any dish you can line with parchment paper.

CHEESECAKE

Add all the ingredients into the food processor or high-speed blender and blend until smooth. Portion out the mixture into the crusts. Freeze until it has set.

BLUEBERRY COMPOTE

Add the blueberries in a saucepan over medium high heat. The frozen cherries will “melt” therefore you don’t need to add water. Add 3 tsp of cornstarch as the berries defrost on the pan and mix thoroughly to get rid of clumps. Bring to a boil for 30 seconds before lowering the heat to a simmer. The blueberries should thicken into a sauce as it cools and coat the back of a spoon.

ASSEMBLY

Add the blueberry sauce on top of the cheesecake layer, then add the crumble on top of the cherry sauce. Freeze until ready to serve!
To serve, pop the cheesecakes out of silicon tray/ parchment paper and allow thawing of 30 minutes before serving.

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