Mini Berry & Beetroot Cheesecakes
These delicious Beetroot Cheesecakes are made with Primrose Kitchen’s muesli and topped with fresh berries.
1 cup Primrose’s Kitchen beet and ginger muesli
7 soft dates
2 tbsp water
2 1/2 cups cashews, soakes overnight
1/2 cup lemon juice
1/2 cup agave syrup
1 tbsp coconut oil, liquefied
2 tsp vanilla extract
frozen blackberries and raspberries
How to make:
In a food processor, mix the muesli, the water and the dates to combine until a dough forms. Press the mixture firmly into muffin cups, use the back of a spoon or your fingers to flatten the surface. Set aside. In a blender, whiz the drained cashews, agave syrup, lemon juice and vanilla till smooth. Add the hot coconut oil and blend again. Use a big dessert spoon to dollop the mixture over the base you have prepared. Pop some of the frozen berries inside. When you have finished, set in the freezer for at least three hours. Transfer to the fridge to soften a little before serving. Right before serving, align the rest of the frozen berries neatly on top.