Makes about three mini cheesecakes
Coconut oil x 1 tablespoon
Frozen blueberries x 1 handful
Quark or marscapone cheese x 250g (depending whether you want to to be naughty or not! Quark is the lighter more protein rich version)
Milled linseed x 1 tablespoon
Gluten free digestive biscuits (optional)
Fresh grated ginger x 1 teaspoon
Honey x 1 tablespoon
Half a lemon
Begin by melting the coconut oil and add the honey and a squeeze of lemon (not all of it)
Crush the biscuits and linseed and add a pinch of cinnamon and the fresh ginger ( the ginger really brings out te flavour of the blueberries ) add the coconut oil mixture and stir ( if you aren’t using gluten free biscuits you can blend up mixed nuts instead)
Next squeeze the rest of the lemon into the marscapone or quark and add a big squeeze of honey and mix. Push the base mixture into your glasses and top with the cheese/quark mixture
Next top with frozen blueberries ( I used frozen because I find them to be a lot sweeter) then sprinkle a tiny bit of cinnamon on the top and also some honey.
Such a small but super tasty dessert and guilt free!
Adults will love it but also the little ones 🙂