Blueberry Mini Cheesecake

  • Makes
  • 12
  • Prep Time (min)
  • 20
  • Cook (min)
  • 0
  • Carb Grams (g)
  • 22
  • Cook Difficult
  • 6


  • 1 cup almonds
  • ¾ cup raisins
  • ½ cup dried cranberries
  • 1 banana
  • 2 tbsp stevia
  • 3 tbsp maca powder
  • 2 cups coconut cream
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp blueberry extract
  • Blueberries, optional topping


  • Food processor
  • Cupcake tin
  • Parchment paper
  • Mixing bowl


  • Line a cupcake tin with some parchment paper and set aside.

  • First, prepare the base. Combine almonds, bananas, raisins, and cranberries in a food processor and process until smooth. Press the base in the prepared cupcake tin and set aside.

  • Now, combine together coconut cream and stevia. Mix well and optionally add some more stevia or some other sweetener to taste. Divide the cream between two mixing bowls. Add vanilla extract in one half of the coconut cream and blueberry extract in the remaining half.

  • Pour the vanilla mixture over the prepared base and refrigerate for 30 minutes. Remove from the refrigerator and pour in the remaining mixture. Optionally, top with some blueberries and cool for at least one hour before serving.

Blueberry Mini Cheesecake

Blueberry Mini Cheesecake

Blueberries are truly a fantastic fruit and definitely my favorite berries in the world! They go perfectly in so many breakfast, snack, or dessert recipes, they taste fantastic and have an amazing deep blue color that easily transforms a simple recipe into a mouthwatering delicacy.

These mini cheesecakes have three rather simple layers that form a unique picture on your plate. The first layer, or the base, is a combination of almonds (which can be replaced with minced oats), raisins, and dried cranberries. Adding banana is necessary to hold the ingredients together, however, you can replace it with some peanut butter which I also find perfect for this recipe. The truth is that coconut oil would also do the job, but it would probably be too much ''coconutty'' considering that the remaining two layers are also based on coconut.

The final, and my personal favorite layer is a beautiful blueberry layer that can be a combination of coconut cream and some simple blueberry extract. However, if you're going for even more flavor and a rich texture, add some fresh blueberries in a food processor along with the coconut cream and the remaining ingredients. Mix until smooth and pour the final purple layer over the cheesecakes.

Blueberry Mini Cheesecake

Nutrition information per serving: Kcal: 248, Protein: 2.4g, Total Carbs: 22.5g, Dietary Fibers: 6.2g, Total Fat: 18g


Before refrigerating your cheesecakes, you can sprinkle the final layer with a few drops of strawberry or raspberry extract and swirl with a tip of the knife. This purely decorative step is completely optional but the cheesecakes will look ten times better – and that’s what we all want, right? Then all you have to do is top with a couple of fresh or frozen blueberries and serve this beautiful dessert. 

Blueberry Mini Cheesecake

Click to popup