Blueberry Coconut Cheesecake

Blueberry Coconut Cheesecake

A yummy cheesecake is never going to be low fat, however we have made a healthier version using almond meal for the base and loaded up on blueberries.

CAL P/SERVE
282
kJ P/SERVE
1180
FAT P/SERVE
22.3g
CARBS P/SERVE
10.8g
PROTEIN P/SERVE
8.7g
SUGAR P/SERVE
10.7g
SODIUM P/SERVE
254g
FAT
%
17.8%
ENERGY RDI%
13.5%

Another tweak you can try is to process the berries with the cream cheese to give a lovely purple cheesecake look and just place a couple of berries on top when serving.

Ingredients

  • 100g fresh blueberries
  • 250g cream cheese, light
  • 20g shredded coconut (desiccated)
  • 1 tbsp. butter, room temperature
  • 40g almond meal
  • 15g icing sugar

Method

  1. Line 2 mini spring form pans (or you can use large muffin tins) with baking paper.
  2. Place almond meal in a small bowl and rub in the butter until combined. Press into your pan or muffin pan to form the base.
  3. In a mini food processor or mixer place cream cheese, coconut, icing sugar and mix until combined. Place half into pans, then half the blueberries then remaining mixture, then remaining berries.
  4. Refrigerate overnight, dust a little coconut over and enjoy!

Nutrition Table

Servings: 4 Serving size:125g
Average Serve Average 100g
Energy 1180 kJ 946 kJ
  282 Cal 226 Cal
Protein 8.7 g 7 g
Fat, total 22.3 g 17.8 g
- saturated 11.7 g 9.4 g
Carbohydrate 10.8 g 8.6 g
- sugars 10.7 g 8.6 g
Sodium 254 mg 203 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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