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CHERRY COCONUT CHEESECAKES

Recipe by

Whip these creamy coconut cheesecakes in under an hour! Don’t be fooled by their size, these mini cheesecakes pack a delicious and colourful punch!

  • Serves: 12
  • Prep: 45 Minutes
  • Cook: 8 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

Base:

  • 1/4 cup/45g Sunflower seeds or nuts of choice
  • 1 tbsp/7g coconut flour
  • 2 tsp Coconut oil
  • 2 tsp Natvia Sweetener
  • 4 each Cherries or 4 tsp beetroot for color

Filling:

  • 1 cup/120g raw cashews soaked overnight and drained
  • 1-2 tbsp/10-20g chopped fresh cherries
  • 1 cup/90g Desiccated Coconut
  • 1/3 cup/60g Natvia Sweetener 
  • 1/4 cup/60ml Coconut water
  • 1 tsp Coconut essence
  • 1 tsp Vanilla Extract
  • pinch salt

Coconut Cream Topping:

  • 1 can/400ml/14 oz Coconut Cream chilled and scoop out thick cream part only
  • 1/4 cup/27g/1 oz Natvia (blitz into a finer consistency) 
  • As needed Beetroot or Cherry Juice optional for color

METHOD

  1. Starting with the Base, blitz the seeds with the coconut flour until crumbed. Add the other ingredients and process again.
  2. Press into the base of silicon molds with fingers and put in the freezer while you make the filling.
  3. Next the Filling, bend all ingredients except for the cherries until smooth, spoon on top of bases and press in some cherry pieces and freeze overnight.
  4. Moving onto the Coconut Cream Topping, blend all ingredients with a electric mixer until fluffy.
  5. Pipe onto cheesecakes. Enjoy!
  • Nutritional Info

    No nutritional info supplied

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