These Mini Raw Blueberry Cheesecakes are so easy to put together and get their gorgeous colour from our Nutra Organics superfood lattes! Sarah has used the mermaid in this batch but you could try any of them for a rainbow of mini cheesecake treats!
Put all the ingredients into a food processor and blitz until the mixture sticks together.
Spoon mixture (roughly 30g each) into silicone muffin trays and press down firmly to form an even base.
Place trays in the freezer and make the filling.
Put all ingredients into a food processor and blitz until creamy.
Pour mixture over the base and put back in the freezer for approx. 2 hrs or until set.
Take out of freezer at least 30mins before serving.
Top with freeze-dried or fresh blueberries.
All images and recipe by Sarah Hendeson - see more from here @thesaa.rahproject