Healthy No-bake Blueberry Mini Cheesecake
Nutty base, creamy cheese filling naturally flavoured with blueberries. No refined-sugar. Very easy to make and perfect to serve at gatherings. Delicious!
- Prep time
- 20 min
- Cook time
- 1 hr 38 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup walnuts ((50 g))
- 1/2 cup almond flour ((45 g))
- 1 tbsp maple syrup (or honey)
- 2/3 cup fresh blueberry ((100 g))
- 1 tbsp lemon juice
- 16 oz full fat cream cheese ((450 g), room temperature)
- 1/2 cup sweetener ((60 g))
- 1+1/2 tsp powdered natural gelatine
- 1 tbsp water
Instructions
- 1
Blend walnuts and almond flour in a food processor into a fine texture. Add in maple syrup and blend for a few more seconds to make everything comes together.
- 2
Divide equally into 10 muffin papers, places in a muffin pan. Using the back of a spoon, press the base evenly. Place in the freezer for 30 minutes.
- 3
Blend blueberry and lemon juice using a hand blender. Pour into a bowl together with sweetener and cream cheese. Using a whisk, mix until everything is well combined. Set aside.
- 4
Into another bowl, mix gelatine and water. Leave to soak for 5 minutes. Then heat geantly in microwave until gelatine is fully dissolved. Add 1-2 tbsp of cream cheese mixture into the bowl and mix well.
- 5
Now pour into the cream cheese mixture and immediately whisk until everything is well combined. Divide evenly into the muffin pan and smooth out the top.
- 6
Place in the freezer for 2 hours, leave at room temperature for 15 minutes before serving. Or chill in the coldest part of the fridge for 4 hours. Enjoy!