Mini Blueberry Cheesecakes

Serves 6


  • ½ cup almond meal
  • ½ cup dried apricots
  • ¾ cup cashews, soaked
  • ½ lemon, juiced
  • 2 tbsp. coconut oil
  • 1 tsp Nature Sweet Sugar Substitute
  • ½ cup coconut milk
  • ¼ cup blueberries


  1. Line a mini muffin tray with grease proof paper.
  2. Add almond meal and apricots to a food processor and blend until combined.
  3. Scoop mixture evenly between 6 mini muffin holes and press firmly. Transfer for freezer to set.
  4. Add the remaining ingredients into the food processor and blend until smooth. Spoon or pour mixture evenly on top of the pre-set bases.
  5. Transfer to freezer for about 4 hours or until set.
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