Every couple of months my sister and I try and get together for a Friday night catch up over wine and good food. We take it in turns, one will provide the main course whilst the other does the pudding, and as we’re both foodies and love our grub it’s a perfect chance to try new recipes and get a bit creative. Last week it was my turn to do pudding and as we are still on the New Year health train I aimed to keep it as clean as possible. I love the Hemsley Hemsley ‘Key Lime pies’, but with frozen berries in the freezer that needed using up I experimented with a bit of a hybrid cheesecake. We also have an abundance of old ‘Gu’ glass ramakins in our house which I think are perfect for making individual sized portions. Really simple to prepare, minimal mess and lots of taste. I hope you enjoy!
Ingredients (makes 4 individual ramakins)
40g almonds
50g mixed seeds (sunflower, pumpkin, sesame etc)
12 pitted dates
1 tsp coconut oil
1 lemon
150g frozen berries (I use the Aldi forest fruits)
250g Greek Yogurt (go for full fat if you can)
1 tsp honey
Method
- On a lined baking tray, spread the almonds and mixed seeds out and toast in the oven at 180C for 10 minutes. As the nuts are toasting, place the pitted dates in some boiling water and allow them to soak for 10 minutes.
- Place in a high speed blender and whiz until chopped. Drain the dates and add to the blender along with the coconut oil and zest of the lemon.
- Continue to blend until it forms a combined paste. Split the paste between the 4 ramakins and compress down to form the bottom layer of the cheesecake, place in the fridge to chill.
- Pop the frozen berries, Greek yogurt, honey and juice of the lemon into the blender (no need to wash between uses) and whiz until it forms a smooth creamy mixture. Split the mixture between the 4 ramakins.
- Pop a couple of frozen berries onto for decoration and place in the freezer for 3-4 hours to set.
- You will need to take them out the freezer about 30-40 minutes before you are ready to eat them.
- Enjoy 🙂
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