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Ninja Coffee Bar Parts & AccessoriesA 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
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
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Remove your cheesecakes from the fridge/freezer and carefully unmould. Drizzle over your blueberry sauce and serve.
