My healthy mini blueberry cheesecakes 🫐 — Transcript

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1. 0:02Oh my god. One cup of almond flour, two
2. 0:05tablespoons of almond butter, 1 and 1/2
3. 0:07tablespoons of maple syrup, 1 tablespoon
4. 0:09of coconut oil. Mix it all together.
5. 0:11Now, you're going to line your muffin
6. 0:13tray. I'm making six. I'm going to press
7. 0:15it into the bottom. Once you press it
8. 0:16in, you're going to put it in the
9. 0:17freezer while we make the cheesecake
10. 0:19layer. We're going to do 250 g of room
11. 0:22temperature cream cheese, a tablespoon
12. 0:24of monk fruit icing powder, a teaspoon
13. 0:27of vanilla, and a squeeze of some lemon
14. 0:29juice. Now, I'm going to beat it with a
15. 0:30hand mixer until smooth.
16. 0:33I'm going to layer it onto the biscuit
17. 0:34layer. It's the perfect amount for six
18. 0:36portions. Now, I'm going to freeze this
19. 0:37for 30 minutes. Now, we're going to do
20. 0:39one cup of frozen blueberries, 1
21. 0:41tablespoon of maple syrup, and a squeeze
22. 0:43of lemon. I'm going to simmer this on
23. 0:45the stove until it gets really thick and
24. 0:46glossy. Okay, that took about 5 minutes
25. 0:48to thicken. Now, I'm just pouring it
26. 0:50into a bowl. This will take about 20
27. 0:51minutes to cool down, which will be the
28. 0:53same time the cheesecake layer will be
29. 0:54ready. Now that it's cooled down, it
30. 0:56should be super thick, and I'm just
31. 0:57going to add it to the top.
32. 0:59Now, I'm going to pop this in the fridge
33. 1:00for 10 minutes. Okay, let's do a taste
34. 1:02test.
35. 1:06Oh my god.