Mini Blueberry Cheesecakes - No Bake!

Creamy cheesecakes topped with a fruity compote and no baking necessary!

It's been a while since I last made and published a cheesecake recipe for you all and this one is sure to hit the right spot. With cheesecakes even the simplest of flavours are the ones we enjoy the most and I think this one is one of those. It's a simple date almond base which gives it that caramelly flavour along with the creamy vanilla filling all finished with sweet jammy blueberries. Delicious in my opinion and the perfect dessert!

Check out my other cheesecake recipes for more inspiration!

Mini Salted Caramel Cheesecakes
Cookies and Cream Cheesecake
Biscoff Cheesecake

Make ahead

Recipe

Prep: 20 minutes + 6 hours chilling time or overnight
Cook: No bake
Serves: 5

Ingredients

Base
10 Medjool dates
120g Ground almonds
2tbsp Coconut oil
Filling
1 pack Violife Cream Cheese
1 pack of Oatly Creme Fraiche
1tsp Vanilla extract
125g Icing sugar
Blueberry Compote
200g Blueberries fresh or frozen
1tbsp Lemon juice
2tbsp Water
50g Caster sugar
2tsp Cornflour

Method

✿Make the base. In a food processor blitz the dates a few times to break them up a bit before adding the almonds and coconut oil. Pulse to combine the ingredients together stopping occasionally to stir the mixture around. It should look like brown without any lumps.
✿Press the mixture into the bottom of 5 dishes or ramekins, whatever you have and then pop in the fridge to set.
✿Make the blueberry compote. Heat up a saucepan on a low heat and add the blueberries, lemon juice, sugar and 1 tbsp of water. Simmer for about 5 minutes until the blueberries have softened and then mix the remaining 1 tbsp water with the cornflour to create a sort of roux. 
✿Add this to the pan and stir for another minute until it has started to thicken, then remove from the heat and allow to cool. Store in the fridge until ready to use.
✿Make the filling. Beat the cream cheese until it starts to loosen up. Gradually add the sugar and vanilla and mix till combined. Fold in the creme fraiche and mix together. Spoon the mixture evenly into the dishes on top of the nutty base. ✿Pop in the fridge for a minimum of 6 hours or overnight for better results. 
✿When ready to serve remove from the fridge and spoon on a couple of tbsp of blueberry compote onto each of the cheesecakes. You can heat the compote in the microwave about 10-20 seconds to make it a bit runnier if you need. ✿These will last in the fridge about 3-5 days. Enjoy!

Christina

xx