Blueberry cheesecake

Blueberry cheesecake

By
From
Sugar Free
Makes
4
Cooking time
20 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
80g rolled oats
60g pitted fresh dates
80g ground almonds
3 tablespoons melted coconut oil
A pinch fine sea salt
280g cream cheese
2 teaspoons vanilla extract
250ml double cream
280g Blueberry jam, or other sugar-free spread
a handful blueberries

Method

  1. Place the oats in a food processor and blitz to a powder. Add the dates, almonds, coconut oil and salt, and blitz until combined. Divide between 4 x 10cm cheesecake tins (or a 20cm spring-form cake tin) and press in firmly and evenly with the back of a spoon. Chill. Meanwhile, beat together the cream cheese, vanilla and cream until thick. Spread evenly over the chilled base. Chill for 2 hours, or until set. When ready to serve, spread with the blueberry jam and top with blueberries. Release from the tin and serve immediately.
Tags:
sugar free
healthy
clean eating
good for you
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