Blueberry Coconut Cheesecake
This is a healthier version of cheesecake, made with almond meal for the base and loaded up on blueberries.
4
Serves
8.7g
Protein
125g
Serving Size
Ingredients
- 100g fresh blueberries
- 250g cream cheese, light
- 20g shredded coconut (desiccated)
- 1 tbsp. butter, room temperature
- 40g almond meal
- 15g icing sugar
Method
- 1Line 2 mini spring form pans (or you can use large muffin tins) with baking paper.
- 2Place almond meal in a small bowl and rub in the butter until combined. Press into your pan or muffin pan to form the base.
- 3In 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.
- 4Refrigerate overnight, dust a little coconut over and enjoy!