Berry Coconut Cheesecakes

Name: Berry Coconut Cheesecakes
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: raw cashews; canned coconut cream; vanilla coconut yogurt; lemon juice; lemon zest; maple syrup; vanilla extract; frozen blueberries; frozen blackberries

20 mins prepServes 12

These no-bake Berry Coconut Cheesecakes are gluten-free, oil-free, and refined sugar-free. They are easy to make and delicious, perfect for a healthy dessert option. The recipe includes layers of a creamy cashew mixture and a berry blend, set in molds and frozen for a refreshing treat.

12 servings

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Instructions

1: In a blender, combine cashews (soaked overnight and drained), coconut cream, vanilla coconut yogurt, lemon juice, lemon zest, maple syrup, and vanilla extract.

2: Blend until smooth and pour into the bottom half of cupcake/muffin molds.

3: Place the molds into the freezer.

4: In the meantime, add frozen blueberries and frozen blackberries into the remaining mixture and blend until smooth.

5: Once the first layer has set slightly, pour the berry layer on top and return to the freezer to set completely.

6: Once set, decorate with your favorite toppings and enjoy.

7: If taking them straight out of the freezer, allow to thaw at room temperature for 10-15 minutes before serving.

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Berry Coconut Cheesecakes

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