Berry Cheesecake Pots

berry cheescake potsCreamy berry goodness. Not too rich and not too sweet, but rich enough and sweet enough that you don’t feel ripped off… it’s pudding right!

The Base

60g almonds (or any nut)
20g melted coconut oil or butter
1 Tblspn honey
Whizz the nuts up into a crumb.
Mix with coconut oil and honey and press into the bottom of 4 small glasses or teacups.
Pop in the fridge to set for about 20 minutes.

The Middle

150g cream cheese
100g thick yoghurt
2 Tblspn of honey
Splash of vanilla
100g berries of your choice
Whizz together the cream cheese, yoghurt, vanilla and sweetener.
Put the berries on top of the set base, then pour the cheese mix over top
Put in the fridge to set for a couple of hours

The Sauce

100g berries
1 – 2 Tblspn sugar or honey
20ml water
Optional extras – elderflower cordial esp with blueberries, or a bit of booze.
Slowly cook over a low heat until the berries collapse. Add a squeeze of two of lemon, orange or lime juice to taste.
Leave to cool.

When pudding is served, pour on the sauce and tuck in.

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