Healthy and cheesecake in the same sentence = a dream come true!


  • For the base

  • 200g of digestive biscuits

  • 70g of coconut oil, melted (about ¼ of a cup + a tbsp)

  • For the filling

  • 2 x Australian Eggs

  • 500g of ricotta cheese

  • Zest of 1 lime

  • ¼ of a cup of coconut sugar

  • 2tbsp of plain flour

  • For the blueberry compote

  • 2 x cups of frozen blueberries

  • Juice of 1 x lime

  • 2tbsp of coconut sugar

  • 2tbsp of water


  • 1.

    In a food processor, process the biscuits until they form a fine crumb.

  • 2.

    Continue processing, and pour in the coconut oil in an even stream until all is added and the mixture comes together.

  • 3.

    Press the mixture into the bottom of small, non-stick tart moulds (or grease some moulds with coconut oil), using the bottom of a glass to press down firmly and evenly.

  • 4.

    Place in the fridge to set (at least 15 minutes).

  • 5.

    Preheat a fan-forced oven to 150c.

  • 6.

    Clean your food processor then add the ricotta, Australian Eggs, lime zest and coconut sugar.

  • 7.

    Process until a batter is formed similar to the consistency of pancake batter.

  • 8.

    Sift the flour and add, processing until smooth again.

  • 9.

    Spoon the cheesecake mixture evenly into prepared bases.

  • 10.

    Bake at 150c for about 30 minutes, or until the middle is set and begins to crack slightly.

  • 11.

    Turn off the oven and leave the cheesecakes in there to cool, with the door kept open about an inch with a tea towel.

  • 12.

    Once cooled, refrigerate for at least 2 hours before removing from the moulds to serve.

  • 13.

    To make the blueberry compote, cook all the ingredients on a low heat for 5-7 minutes, or until the syrup starts to thicken and the blueberries start to soften.

  • 14.

    Serve the cheesecakes with blueberry compote spooned over the top, and a little lime zest to finish.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 563kj
  • Fat Total 29g
  • Saturated Fat 18g
  • Protein 14g
  • Carbohydrate 65g
  • Sugar 42g
  • Sodium 302mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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