No-bake Mini Berry Cheesecakes
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.
