Slender Berry Cheesecakes


  • The crust
  • ½ cup hazelnuts
  • ½ cup almond flour
  • 1 cup pitted mejool dates
  • The cheese filling
  • 1 ½ cups cashews soaked for 3 hours
  • ½ cup coconut cream
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • 2 scoops vanilla slender blend
  • 1 tsp vanilla extract
  • Pinch of rock salt
  • ½ cup frozen berries (optional)

Nutritional Info

  • Per serving
  • Calories 174
  • Protein 4g
  • Carbohydrates 15g
  • Sugar 8g
  • Fibre 2g
  • Fat 9g


  • For the crust add all the ingredients in a food processer and blend until crumbly.
  • For the cheese filling add all the ingredients in a blender and blitz until smooth and creamy. There should be no chunks.
  • Place parchment paper in a normal sized muffin tin and then add the crust mixture and mold to the bottom of each slot.
  • Press down with your fingers letting it come up the sides slightly. Place in the freezer to set while you prepare the filling.
  • Meanwhile pour the cheese filling evenly into muffin tins. Set aside.
  • Lightly purée the frozen Berries. You still want to have pieces.
  • Place a tsp amount of the pureed berries on top of cheesecake filling and swirl around with the back of a spoon.
  • Place in the freezer to set for at least 2 hours or more. Once set and ready to serve top off with whole cherries and Enjoy!
  • Serves 15