Mini Blueberry Cheesecakes (Gluten Free & Lactose Free)
Servings 0
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.