Another festive sweet treat, these cute little individual cheesecakes are extra special because they are violet coloured! With minimal added sugar content and not requiring any baking, these fruity, creamy little bites of yum will be popular with friends and family of all ages.
Perfectly edible from the second you finish assembling them- they will, however, set up nicely in the fridge... if you can wait that long.
Makes 6-8 mini cheesecakes
What you need:
Base
3 tbs liquid coconut oil or melted butter
1/4-1/2 cup desiccated coconut
2 tbs brown sugar
1/4-1/2 cup almond meal
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
Pinch of salt
Cheesecake
1 punnet blackberries or blueberries
Juice of 1 lime
1 cup marscapone, room temperature
1/2 cup natural Greek yogurt
3 tbs honey
1 tsp vanilla extract or seeds from 1 vanilla pod
Extra berries and mint leaves to garnish
Method:
Pulse the base ingredients in a food processor. Depending on the coconut oil or butter, you may need to add a bit more of the dry ingredients to get to a base-like texture.
Divide and press firmly into single serve ramekins. You’ll have enough for 6-8.
Purée 1 punnet of berries and strain through a mesh. Mix in the lime juice.
Using an electric mixer, blitz the mascarpone, vanilla and honey until soft peaks form.
Fold in the yogurt and strained berry mixture.
Divide amongst the individual ramekins.
Chill for a couple of hours.
Serve with extra berries and mint leaves.
