Go Back
blueberry cheesecake
Print

Mini Blueberry Cheesecakes (Gluten Free & Lactose Free)

Ingredients

For the base

  • 210g gluten free oats
  • 60g pecan nuts finely chopped
  • 85g brown sugar
  • 75g hard margarine melted (I use Stork which is both lactose and dairy free)
  • 1 tsp ground ginger

For the cheesecake topping

  • 600g lactose free cream cheese
  • 250ml lactose free cream the thicker the better, though I end up just using single!
  • 3 tbsp lemon juice
  • 100g icing sugar
  • 150g blueberries
  • 40g caster sugar
  • additional fresh blueberries for topping

Instructions

  • Preheat your oven to 180C
  • Combine all your ingredients for the base and mix well.
  • Firmly press down your mix into your spring form tins. I like mine to be a really thick base, around 3cm.
  • Bake in the oven for about 15 minutes, until golden. Then allow to completely cool.
  • Whilst your bases are cooling you can start on your cheesecake topping. Firstly the blueberries, place caster sugar and 1.5 tbsp on water in a saucepan. Allow the sugar to dissolve and then add your blueberries for a couple of minutes to simmer.
  • Strain your blueberries and allow to cool completely before using.
  • Thoroughly mix together your cream cheese, cream, lemon juice and icing sugar.
  • Stir in your completely cool blueberries (you don't have to heat up your blueberries if you don't want to - you could just use fresh ripe blueberries here).
  • Spoon your mixture over the bases and chill in the fridge, the top should be firm when you remove it (overnight is ideal).
  • Just before serving, remove from fridge and carefully release the cheesecakes from their tins. Optionally you can add some fresh blueberries to finish.
  • Eat straight away, enjoy!

Notes

You will also need 4 mini circular spring form tins.