The Hungry Otter


Healthy Blueberry Mini Cheesecakes


Ok so it’s not *reeeeaaally* a cheesecake.  That was false advertising.  And it worked.

These are quick to make, gluten and dairy free and have ingredients in them that will make you feel like you’ve just had your 5-a-day.

Takes about 20 minute to prepare and makes 2 individual cheesecakes.


1/2 cup Dates (pitted and soaked in warm water for 15 minutes)

1/2 cup Ground Almonds (Almond-meal)

1/2 cup Cashew Nuts (soaked in water overnight)

4 tbsp Coconut Oil (melted)

1/3rd of a cup of Coconut Cream/Milk (Not water)

2 tbsp Maple Syrup or Honey

3 tbsp Lemon Juice

1/4 cup Blueberries



In a small blender, pulse the almonds and dates together with a pinch of salt.  This is the crust.

Spread the crust into 2 small dishes (medium-large sized ramekins or similar).

Clean the blender parts and pulse the nuts, lemon juice, coconut oil, coconut milk, maple syrup/honey and blueberries until completely blended.

Pour the mixture in the dishes on top of the crust.

Seal in freezer bags and place in the freezer for at least 3 hours.

Take them out an hour before you want to eat them.  Serve with more blueberries and ice cream (unless you’re aiming for dairy-free!).