Lemon & Berry Cheesecake Bites - Mind and Body Blitz

Lemon & Berry Cheesecake Bites

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Lemon & Berry Cheesecake Bites

It was school closure day last week, so little miss 6 and I decided to make these little cheesecake bites… little did we know that the recipe required soaking the nuts over night. So it was postponed – but that was seriously the HARDEST part of the recipe…

The inspiration for these little bites was taken from “Every Last Bite” Blog, admittedly we changed a few things to suit us on the day, which I think is so important when adapting to your own nutritional needs…

There are so many paleo recipes on the web today and whilst all of my program recipes aren’t strict paleo as I do allow starch within the nutrition guidelines, you definitely don’t have to go without. Have your cake and eat it too!

Little miss did proclaim a few times “I don’t think we are doing this right mum” but she was so happy with the end result! (as was I!)

These little bites are vegan friendly, grain free, gluten free, refined sugar free, low starch and I’m so pleased with the outcome! Being gluten free I normally just eat the top off the cheesecake, so I truly loved the base on these.

What you’ll need:

Base
  • 1 cup pecans
  • 1 cup dates
  • 1½ tbsp lemon zest
  • 2 tbsp desiccated coconut
Filling
  • 1½ cups cashews which have been soaked in water overnight
  • 1½ cups macadamia nuts which have been soaked in water overnight
  • 1½ tbsp lemon zest
  • ¾ cup lemon juice
  • 1 tsp vanilla extract
  • ½ cup maple syrup or rice malt syrup
  • ¾ cup coconut milk (full fat)
Sauce
  • 4 cups frozen mixed berries or blueberries
  • 2 tbsp rice malt syrup or other
Method:
Line each cup of a 12 cup silicon muffin tin with a square of cling wrap (this will make the cheesecakes easier to remove once frozen).
In a food processor combine all of the base ingredients and pulse until pecans/dates are broken into small pieces and it clumps together into a ball
Place a ball of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base. Place the muffin tray in the freezer.
In the food processor add all of the filling ingredients and blend until the nuts have completely broken down and formed a smooth mixture. I used a stick blender so had to do this in batches.
Remove the muffin tin from the freezer and fill each cup to the top with the filling. Place back in the freezer and allow to freeze completely through which should take a minimum of 4 hours.
To make the sauce place the blueberries and honey in a sauce pan on medium heat and cook for 8-10 minutes until the blueberries are beginning to lose their shape and the sauce is bubbling.
To serve, remove the cheesecakes from the tin, allow to thaw for 10 minutes or so and then top with the berry sauce. Enjoy!
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Ludi Wiggins
Ludi Wiggins
Ludi Wiggins is a former Australian diver - 4 time Olympian, Dual Olympic Medalist, 3 times Commonwealth Games Champion. She is a certified nutrition and wellness coach and has a holistic approach to all things health and fitness. She is a mum of two and ran a busy Personal Training studio for 4 years in Moonee Ponds, Melbourne. She now helps busy people via her online programs, live a fitter, healthier life in both Mind and Body. She has a big focus on positive body image and holistic health. (Formerly Loudy Wiggins and Loudy Tourky!)

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