Dairy-Free Blueberry Cheesecake Recipe

One of my clients came up with this idea! She was looking for a way to make a healthy dessert. So she combined Coyo Vanilla Coconut yoghurt with flaxseed and blueberries to create this tasty and healthy treat! This dairy-free blueberry cheesecake recipe takes 5 minutes to put together and only has 4 ingredients! It is a great solution for a tasty dessert for those with lactose intolerance. It is also gluten-free!

The health benefits of the ingredients in the dairy-free blueberry cheesecake recipe

  • Flaxseed – contain omega 3 ALA, fibre and is a phytoestrogen to balance hormones in the menopause.
  • Coconut yoghurt – contains live vegan cultures to give you good bacteria to support digestion in the gut.
  • Blueberries – are rich in antioxidants called polyphenols to reduce free radical damage in the body, great for anti-ageing! They also contain vitamin C to fight infections.

 

Ingredients

2 tbsp Ground Flaxseed

6 tbsp Coyo Vanilla Coconut Yoghurt

10g Blueberries

1tsp Honey

Instructions

Firstly place the ground flaxseed into a 3 inch dessert dish. Smooth down with the back of a spoon until the flaxseed forms the flat base of the cheesecake.

Now add in the coconut yoghurt. Again flatten down the top of the layer with the back of a spoon.

Now place the blueberries on top of the coconut yoghurt until the whole top layer is completely covered.

Next drizzle the honey over the blueberries to sweeten the cheesecake.

Finally place the cheesecake in the fridge to set for 30 minutes. Enjoy!