BLUEBERRY CHEESECAKE POTS

Cook time : 420mins

Serves 6

Per serving : 201kCal / Carbs 27g / Protein 3g / Fat 9g

CREAM CHEESE LAYER:

1 (230g)Packet Vegan Cream Cheese

125ml Coconut Milk

60ml Maple Syrup

60ml Lemon Juice

1 tsp Vanilla Extract

BLUEBERRY LAYER:

340g Frozen Blueberries (mostly thawed)

1/2 tsp Lemon Juice

2 tbsp Maple Syrup

2 tbsp Chia Seeds

Firstly, blend the cream cheese, coconut milk, maple syrup, lemon juice and vanilla until completely creamy (about 1 minute).
Pour the filling into individual jars or deep dessert bowls. Freeze for about 2 hours or until completely firm.
Next, add the blueberries, lemon juice, maple syrup and chia seeds to the blender and blend until smooth.
Pour the blueberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
When ready to serve, remove the pots from the freezer and let them sit for 30 minutes to thaw before eating.