Blueberry Coconut Cheesecake
CAL P/SERVE
282
kJ P/SERVE
1180
FAT P/SERVE
22.3g
SODIUM P/SERVE
254g
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
- Line 2 mini spring form pans (or you can use large muffin tins) with baking paper.
- 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.
- 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.
- 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 |
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