PREP15 MinutesCOOKING5 Minutes CHILL: 3-4 hrs
Kcal:389Kj:1813Carb: 43 Protein: 7 Fat:21Fibre: 5


    For the base:
  • 100g almonds
  • 55g medjool dates, pitted
  • 2 tbsp. coconut oil
    For the cheesecake filling:
  • 100g cashews, soaked overnight, or boiled for 5 minutes
  • juice of 1 lemon
  • 4 tbsp. coconut oil, melted
  • 3 tbsp. maple syrup
  • 150g blueberries, fresh or frozen


  • To prepare the base, place the almonds and dates in a food processor. Process until the mixture reaches a fine crumb consistency. Add the coconut oil and continue to blend until well combined.
  • Firmly press the mixture into silicone muffin molds using a glass or your fingers. Place in the freezer while preparing the cheesecake layer.
  • Place the drained cashews, lemon juice, melted coconut oil and maple syrup into a food processor and blend until smooth.
  • Remove the bases from the freezer. Place a few blueberries on each base and then spoon over the cheesecake mixture.
  • Garnish with additional blueberries and place the molds back in the freezer and freeze for 2-3 hours to set. Remove the cheesecakes from the freezer 1 hour before serving.