Mini raw raspberry cheesecakes

MAKES 10-12


1 tub of Isey Skyr (flavour of choice)

1.5 cups of walnuts & almonds (unsalted)

4-5 pitted dates

1 tbsp coconut oil

1 tbsp honey

1 cup of raspberries

Blueberries (optional)


Line a muffin tray with silicone cupcake cases & grease with a little bit of coconut oil or butter.
Next make the base for the cheesecakes by blending together the nuts, dates, coconut oil and honey in a blender until the mixture is quite fine. Add a bit of the mixture into each of the silicone cases & pat down firmly. Pop in the freezer for about 15mins. Then add a layer of Skyr on top of each of the bases and return to the freezer or 1hr. Then mash up the raspberries using a fork until they become more of a puree. You can add a tsp of honey or syrup if you like it sweeter. Add the raspberry puree to each of the cheesecakes and pop them back in the freezer to set. Store in the freezer but remove about 20mins before serving. (You can decorate them with some blueberries too to make them look that little bit prettier!)

Recipe made by Clemmie - The little food Atlas