Prep Time 10 Minutes
Difficulty Beginner
Serves 8
Ingredients
4 oz. good quality cream cheese, at room temperature1/4 cup unsalted butter, at room temperature1/4 cup extra virgin coconut oil2 Tbsp. Erythritol3/4 cup fresh blueberries plus some for topping1 Tbsp. Fresh lemon juice plus zest of 1 lemon
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Instructions
Mix cream cheese, butter, coconut oil and erythritol until creamy Using a high-speed blender blend the blueberries Add blueberries, lemon juice and lemon zest to the cheese mixture and blend well Spoon into mini muffins liners or silicone moulds and lightly press fresh blueberries into the cheesecake. Top with more lemon zest if you wish. Freeze until firm, about 2 hours. Remove from the liners and store in an airtight container. Keep frozen until ready to eat. Bring to room temperature for 15 minutes before serving