Baked blueberry cheesecake is a deliciously easy sanck or dessert! These are gluten free and you can make them any flavour you like.

Serves: 12
Prep: 20-25 mins    Cook : 30 mins (plus 60 mins to cool)

Ingredients

BASE

• 1 ½ cups almond meal
• ⅓ cup coconut oil

FILLING

• 1 cup Greek yoghurt
• 250g tub cheese
• 2 tablespoon honey
• 1 teaspoon vanilla extract
• 1 ½ tablespoon cornflour
• 2 egg whites
• 1 cup fresh or frozen blueberries
• 12 cupcake cases (patty pans)

Directions

1. Preheat oven to 180ºC
2. Mix almond meal and melted coconut oil in a bowl until it resembles bread crumbs
3. Press 1 cm of almond meal mixture into bottom of each patty pan
4. Mix yoghurt, cream cheese, honey and vanilla in a bowl with electric mixer until well combined
5. Beat in cornflour and then one egg white at a time until just mixed
6. Using a spoon or spatula, fold in blueberries
7. Divide mixture evenly among patty pans
8. Place patty pans on a baking tray and bake in the oven for 25-30 minutes until top is slightly golden brown and not sticky to touch
9. Cool cheesecakes on a rack until they are room temperature
10. Refrigerate for 1 hour to set before serving

Notes

To switch it up try using a different berry or fruit such as raspberries or mangoes.

Use an ice cream scoop to evenly divide mixture into patty pans.

If you want to make it nut free (for a children’s party) substitute almond meal for gorund oats or biscuit crumbs.