Weight Watchers-Friendly Mini Raw Lemon and Blueberry Cheesecakes

Mini Raw Lemon and Blueberry Cheesecakes

Makes 6

Base:

• 1 cup of almonds
• 1/2 cup of pitted dates
• 2 tbsp of melted coconut oil

Cheesecake:

• 1 cup of soaked cashews (overnight)
• Juice of 1 lemon
• 4 tbsp of melted coconut oil
• 3 tbsp of sugar-free maple syrup

1 cup of frozen or fresh blueberries

Instructions:

1. To make the base, blend the almonds and pitted dates in a food processor until it forms a fine crumb. Add the melted coconut oil and combine.
2. Press the mixture down into silicone muffin molds using a glass or your fingers. Store in the freezer while you make the next step.
3. For the cheesecake layer, soak your cashews, preferably overnight or for a few hours in hot/boiling water.
4. Blend the soaked cashews in a food processor with the juice of 1 lemon, sugar-free maple syrup, and melted coconut oil. Blend until smooth.
5. Retrieve the base from the freezer. Add a few fresh or frozen blueberries on top of the bases, then spoon the cheesecake mixture.
6. Top with more blueberries and freeze for 2-3 hours to set. Take out of the freezer for one hour before serving and store them in the fridge.

Note: The SmartPoints value will depend on the specific ingredients and brands used, so it’s advisable to calculate the SmartPoints based on your chosen products and serving sizes according to Weight Watchers guidelines. Using sugar-free maple syrup and being mindful of portion sizes will help reduce the SmartPoints value.