Blackberries are a fabulous source of antioxidants and vitamin C needed to boost immune health and fight off infections and promote beautiful radiant skin.
Base:
12 Medjool dates
2/3 cup oats
2 Tbsp coconut oil
Filling:
500g plain cream cheese
1/2 cup plain or vanilla yoghurt
4 Tbsp raw honey
4 Tbsp lemon juice
2 Tsp lemon zest
2 tsp vanilla bean paste or extract
Topping:
Punnett blackberries
Method:
Grease a 12-hole muffin tray. To make it easier to remove your cheesecakes you can either place a layer of plastic wrap over your tray, or cut strips of baking paper and lay across each hole.
A silicon cupcake tray will make it easier to remove your cheesecakes.
Place all base ingredients in your food processor and blend until well combined, and mixture sticks together.
Press mixture into muffin holes and place in the freezer while you are making the filling.
Place filing ingredients in your food processor and blend until smooth and well combined.
Pour filling over base and top with blackberries then put back in the freezer for 2-3 hours. Make sure your cheesecakes are frozen before trying to remove them from your muffin tray so they come out without breaking.
Leave cheesecakes out for 5 minutes to soften a little before serving.
Makes 10 mini cheesecakes.
