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Mini Blueberry Bakewell Cheesecakes
Posted by Georgie Young on 13th July 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A fun play on the traditional Bakewells these Mini Blueberry Bakewell Cheesecakes make a refreshing change. They come in single serve portions so you can stuff your face sensibly!


Mini Blueberry Bakewell Cheesecakes

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5 - 1 review

Additional equipment required: 1 x medium 60mm Silicone Mould Cylinders.
Can be enjoyed fresh or frozen.

Ingredients

  • For the Biscuit Base
  • 75g ground almonds
  • 50g/1/2 cup coconut sugar
  • 2-3 tbsp coconut flour
  • 1 tbsp lucuma powder (optional)
  • 1 tbsp mesquite powder (optional)
  • 1 tbsp raw honey/maple syrup/agave nectar
  • 1 tbsp coconut oil
  • 1 tbsp almond extract
  • 1/4 tsp vanilla powder or 1 tsp vanilla extract
  • Pinch sea salt
  • Pinch bicarbonate of soda (optional)
  • For the Almond Layer
  • 62.5g/1/2 cup cashews (soaked in cold water for at least 4 hours)
  • 25g/1/4 cup ground almonds
  • 1/3 cup coconut oil (melted)
  • 3 tbsp raw honey/maple syrup/light agave nectar
  • 1 tbsp almond extract
  • Squeeze lemon
  • Pinch sea salt
  • For the Blueberry Sauce
  • 1 cup frozen blueberries
  • 1/2 cup water
  • 3 tbsp raw honey/maple syrup/light agave nectar
  • Squeeze lemon
  • For the Blueberry Layer
  • 1/2 of the blueberry sauce mixture
  • 62.5g/1/2 cup cashews (soaked in cold water for at least 4 hours)
  • 1/3 cup coconut oil (melted)
  • 3 tbsp raw honey/maple syrup/light agave nectar
  • 1 tsp almond extract
  • 1/4 vanilla powder or 1 tsp vanilla extract
  • 1/2 courgette (peeled and cubed)
  • Juice of 1 medium sized lemon
  • Pinch sea salt
Prep Time
Serves
8

Instructions

  1. For the base, combine all of the ingredients in the 2.1L pitcher and process until you achieve a somewhat sandy but pliable texture, which holds its shape when squeezed between your fingers.

  2. Divide between your 8 indentations if using a silicone mould or simply pour in the base mixture into a greased pie/brownie tin. ‘Knuckle’ in the mixture until evenly distributed. Place in the freezer until needed later.

  3. Next drain and rinse your cashews for your almond layer. Place all of the ingredients for your almond filling in your 2.1L pitcher and pulse a few times before scraping down the sides. Select the ‘Extract’ Auto-IQ setting (or blend on high) until smooth.

  4. Remove your silicone mould from the freezer and place onto a baking tray – this will make it easier to transport to your fridge or freezer. Pour over your almond layer and return to the freezer until set.

  5. Next, it’s time to make your blueberry sauce. Place all of the ingredients into a medium sized heavy bottomed pan and bring to the boil, stirring frequently. Turn the heat down to a simmer and cook for about 10 minutes until the blueberries can be crushed by the back of the spoon.

  6. Remove from the heat and strain through a sieve. Using the back of your spoon push through as much puree as possible and discard the seedy pulp. Divide the sauce into 2 equal portions and set aside.

  7. It’s now time to make your blueberry cheesecake layer. Once again drain and rinse your cashews, add the remaining ingredients including 1/2 of the blueberry sauce, and pulse a few times before scraping down the sides. Select the ‘Extract’ Auto-IQ setting (or blend on high) until smooth.

  8. Remove your silicone mould from the freezer and pour over your blueberry layer. Place in the refrigerator for up to 6 hours, or the freezer for 1 hour, until set.

  9. Remove your cheesecakes from the fridge/freezer and carefully unmould. Drizzle over your blueberry sauce and serve.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young