Blueberry Cheesecake

This healthy cheesecake recipe is one of my favs! Its filling and cooks really well in the webber. Here I used a muffin tin rather than a cake tin, that way I can freeze some and keep some in the fridge. It lasts fresh in the fridge for 5 days and 3 months in the freezer.

• 20 Arnott’s Shredded Wheatmeal biscuits
• 1 teaspoon chia seeds
• 1 teaspoon shredded coconut
• 2 tablespoons of water
• 2 tablespoons of coconut oil
• 125g light cream cheese
• 250g light ricotta
• 2 eggs
• 3 tablespoons of natvia
• 1 tablespoon of wholemeal flour
• 1/2 cup of blueberries (frozen or fresh)

1. Preheat oven or webber to 140 degrees. Grease cake tin or muffin tin
2. Comine biscuits, chia seeds, coconut, coconut oil and water and blitz on high until it forms crumbs
3. Remove mixture from the blender and place into the greased cake or muffin tin
4. Place prepared cheesecake base in the fridge whilst you prepare the filling
5. Clean the blender, then add ricotta, cream cheese and 2 eggs. Blitz until it becomes nice and creamy
6. Add the natvia and wholemeal flour to the blender and blitz on high
7. Add the blueberries into the mixture and slowly stir
8. Pour the cheesecake mixture over the chilled biscuit base
9. Bake for 1 hour, then turn the oven off and allow cheesecake to sit in the oven for a further hour.

• Serves 12
• Approximately 118 calories per serve