Base = 1.5 cups shredded coconut, ¼ cup coconut oil, 1/2 cup of dates, ¼ cup of cacao or cocoa powder.
Filling = 1 cup of berries (any type will do!), 2 eggs, 250grams cream cheese. *if you are using frozen berries, thaw them first.
For the base, blitz shredded coconut in your food processor until oils begin to release and it starts clinging to the sides. In my food processor (nothing flash) this takes about 3-5 minutes. Add the coconut oil, dates and cacao and blitz until combined and clumping together a bit. If it is not coming together like a dough, add a little more coconut oil and blitz a little longer. You might need to push it down the sides with a wooden spoon. Press into a silicon mini-muffin tray (or lined regular one) to fill to about a third of the way up.
For the filling, blitz cream cheese, berries and eggs together in your food processor until super smooth. Spoon some on top of the base to fill the mould. Bake for 15 minutes on 180 degrees celsius or until set.
Let the mini-cheesecakes cool and set in the fridge before serving, if you can wait!
*You can choose to make one big cheesecake instead.
*If you are watching your fructose intake, you can reduce the amount of dates but blend the coconut for longer to release even more oils. This helps it to stick together. Blending in a banana instead of the dates is also an option.
By Franklee Healthy