With Valentine’s Day around the corner, these berry and chocolate flavoured Valentines Mini Cheesecakes are the perfect simple dessert to make for that special someone or even your friends and family!

I love how these cheesecakes are sweetened only by fruit and contain no free or added sugars. Enjoy!

RECIPE: Valentines Mini Cheesecakes


INGREDIENTS:

Makes approx. 12 mini cheesecakes

Base:

  • 3/4 cup rolled oats or quinoa flakes (for gluten free option)
  • 1/2 cup desiccated coconut
  • 5 medjool dates (pitted), softened in boiling water for 10 minutes, then drained
  • 2 Tbsp cacao powder
  • 1/2 Tbsp coconut yoghurt
  • 1 tsp vanilla extract

Filling:

  • 1 cup cashews, softened in water overnight, then drained
  • 2 cups of fresh or frozen berries (I used 1 ½ cups raspberries and ½ cup strawberries)
  • 1/2 cup coconut yoghurt
  • 1/4 cup coconut oil, melted
  • Juice of 1/2 a lemon
  • 1 tsp vanilla extract

To serve:

  • Coconut yoghurt
  • Choice of berries

METHOD:

  1. Set aside a silicone muffin tin or line a metal tin with beeswax wraps/cling film.
  2. To make the base, place the dates, oats, desiccated coconut, cacao powder, coconut yoghurt, and vanilla extract in a food processor/blender and blend until well combined and the consistency is sticky enough to be pressed together.
  3. Split the mixture evenly into 12 moulds and press down firmly. Place the tins in the freezer to set.
  4. To make the filling, place the cashews in a food processor/blender and blend until smooth. Add the berries, coconut yoghurt, coconut oil, lemon juice, and vanilla extract and blend until you have a thick smooth liquid.
  5. Pour over the bases and place in the freezer to set for approximately 2-3 hours.
  6. Allow the cheesecakes to thaw before serving.
  7. Top with coconut yoghurt and your choice of berries. Enjoy!

Recipe contribution by student Nutritionist Caitlin McKenzie from the Nourish Naturally team.

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