A classic combo but with a delicious twist on the old fav…cheesecake! Shhhhhhh this recipe doesn’t actually contain any ‘cheese’!! But it’s very much a tangy, indulgent dessert lover’s dream…that quite frankly is even better than the real deal!! Sharp, sweet & sour, so great for summer entertaining with ease or an afternoon snack that packs a nourishing punch! Caution – highly addictive!!
Makes 12 mini ‘cheesecakes’
1 cup or 8 oz. Coconut butter, softened
¼ cup extra virgin coconut oil, softened
¼ cup powdered erythriotol or sweetener of choice
Pinch of salt, to taste
2 x Lemon zest & juice
1 cup Blueberries, fresh or frozen, keep a few back for garnish
Blueberry freeze dried powder, optional
In a mixing bowl combine the cream cheese, softened butter, lemon zest & juice, salt & sweetener. Using a stand mixer with beater, combine the ingredients to create a smooth fluffy filling. Scrape down the sides, making sure everything is combined. Taste & adjust, sweetness or salt or acid, till you get a lovely flavour. Fold in the blueberries, keeping a few back for on top. Place the cheesecake mixture into silicone cupcake moulds dividing evenly. Top with a few blueberries, or a scattering of freeze dried blueberry powder. Place into the fridge or freezer to set & frozen solid. Let the cheesecakes soften for 5 minutes before enjoying.