Dairy-free Mini Cheesecakes Ratio 3:1 Total Calories 1126 kcals Fat 81g MCT 30g Protein 18.6g Carbohydrate 18.4g Makes 6 mini cheesecakes - Each provides 13.5g fat, 5g MCT, 3.1g protein, 3g carbohydrate and 189kcals. Click here to print! Ingredients 30g raspberries 46g blueberries 30g coconut oil 50g ground almonds (tesco) 10g Nakd bar – salted caramel flavour 90g Violife Creamy (dairy-free cream cheese) 60ml Liquigen 7g gelatine powder 5g lemon juice 15ml of boiling water Sweetener to taste Pinch of salt Method For the base: 1. Melt coconut oil and mix with crushed Nakd bar, ground almonds and 10ml of Liquigen. 2. Place a ramekin in a larger bowl of boiling water. Pour 5ml of boiling water in the ramekin and sprinkle 2g of gelatine powder on top. Stir well with a fork, once gelatine crystals have dissolved add to base mixture and mix well. 3. Place mixture evenly in 6 cupcake silicone moulds and place in fridge (or use paper cupcake moulds but use 4 together to make a firmer cupcake container). For the cheesecake top: 1. Simmer raspberries and blueberries in a small saucepan for approx 25 minutes or until the berries have reduced to make a thicker texture. 2. Add Violife creamy, 50ml of Liquigen, lemon juice, sweetener, and pinch of salt and mix well. 3. Add 5g of gelatine mixed with 10ml of boiling water (use the same method as above). Mix well. 4. Spoon mixture evenly on top of the base in the cupcake moulds. 5. Place in fridge overnight to set. Top Tips Decorate with a tiny fresh mint sprig. The above recipe will go into 5 cupcakes if preferred (divide the whole recipe by 5 for each cupcake). The ingredients in this recipe can be doubled to make a big cheesecake. A Daisy Garland Recipe © The Daisy Garland Manage Cookie Preferences