No-bake Mini Berry Cheesecakes

Print Pin
No ratings yet

No-bake Mini Berry Cheesecakes

45 minutes
Calories 240kcal

Ingredients

  • 1 cup dry coconut (unsweetened, 75g / 2.6 oz)
  • 1/3 cup macadamia nuts (unsweetened, 75g / 2.6 oz)
  • 1/4 cup butter oil (unsweetened, 75g / 2.6 oz)
  • 2 tablespoons blueberries (unsweetened, 75g / 2.6 oz)
  • 2 tablespoons erythritol (unsweetened, 75g / 2.6 oz)
  • 10 drops stevia extract (unsweetened, 75g / 2.6 oz)
  • 1/2 teaspoon cinnamon
  • 1 cup full fat cream cheese (unsweetened, 75g / 2.6 oz)
  • 1/2 cup cream (unsweetened, 75g / 2.6 oz)
  • 1/2 cup crème fraîche (unsweetened, 75g / 2.6 oz)
  • 1/2 teaspoon vanilla extract (unsweetened, 75g / 2.6 oz)
  • 4 tablespoons strawberries (unsweetened, 75g / 2.6 oz)
  • 4 gelatin sheet (unsweetened, 75g / 2.6 oz)
  • 1/2 cup erythritol (unsweetened, 75g / 2.6 oz)
  • 15 drops stevia extract (unsweetened, 75g / 2.6 oz)

Instructions

  • Place all the ingredients for the crust in a food processor.
  • Add freeze-dried blueberry powder.
  • Pulse until the mixture is roughly chopped.
  • Don't blend it too much.
  • The crust batter should be crumbly, not as smooth as nut butter.
  • Transfer the mixture in the mini cake molds and press it down.
  • Place the molds in the fridge before the cheese filling is ready.
  •  *Note: I used mini cheese cake pan molds with removable bottom.
  • If you don't have one, use silicone muffin forms.
  • Other forms are not recommended - you will need to be able to remove the cheesecakes after they are done!* In a bowl, mix all the ingredients for the filling apart from the gelatin sheets.
  • Place half of the mixture in another bowl and set aside.
  • Place 2 gelatin sheets into a small plate and add a bit of water.
  • In a small pan, bring 1/4 cup of water to boil and turn the heat off.
  • Add softened and drained gelatin sheets and mix well until it disolves.
  • Pour the gelatin mixture slowly into one of the bowls with cheese filling and incorporate well.
  • If you are using powdered gelatin, use one envelope and follow the manufacturer's instructions.
  • Take the cake molds from the fridge and pour the mixture evenly into each of them.
  • Place in the fridge before you prepare the last layer of cheese filling.
  • Spoon the strawberry powder into the bowl with remaining cheese filling and mix well.
  • Similarly to step 6, incorporate the remaining gelatin sheets and add the mixture slowly to the cheese filling while stirring.
  • Take the cake molds from the fridge and carefully fill all of them with the last layer of cheese filling.
  • Place in the fridge for at least 2-3 hours, or better overnight.
  •  Push the cakes out from the molds and and keep them in the fridge in an airtight container to prevent the edges from drying.
  • Enjoy! 🙂

Nutrition

Calories: 240kcal

Originally posted 2019-02-20 17:40:15.

Article Categories:
Breakfast

Leave a Reply

Your email address will not be published.

Recipe Rating