Redcurrant coconut cream cheesecakes

I have so many more summer recipes I want to share while the sun in still high in the sky and warm on my skin for the next few weeks... I often make the mistake of having so many recipes I've experimented with and have actually run out of time to post them all whilst in season.

This simple recipe is something I whipped up for a Sunday dessert for my family a few weeks ago after a trip to my friends allotment to pick red currants because she had too many to eat herself. I picked a huge stash and have frozen a lot of them.

You could use other berries if you prefer - blueberries with some lemon zest would be amazing too!  But I love these little shining red berry jewels sitting on top of the creamy white 'cheesecake' topping.

So, onto the cheesecake itself... yep it's my super simple tofu free cheesecake blend made with coconut flour and non dairy yoghurt. It literally takes a couple of  to mix up and then some chill time. It's the same base that is used in these cheesecakes and also this cream (just at a different liquid ratio).  The coconutty flavour is very mild and works really well to compliment it. My dad (who doesn't really like coconut) enjoyed this cheesecake. 

I made these ahead ahead and stored in the freezer, allowing up to an hour to defrost before serving. If it's a little solid in the centre when you serve it thats still fine- kind of like ice cream! I find that its easier to remove from the pan when only slightly defrosted so that the side don't get mushed up as you remove it!

Recipe: Redcurrant coconut cream cheesecakes

Makes 4 muffins sized, 2 small or 1 medium cheesecakes (serves 4)


  • 3/4 cup soy yoghurt (other yoghurts such as coconut would probably work well too)
  • 1/4 cup fine coconut flour
  • 1-2 tbs syrup of choice to taste
  • 1/2 tsp vanilla extract
  • 1/2 cup red currants (or other berries)

Base: I used some of my Wholeplus Squares mix, but you could use a similar 'bliss ball' style date and nut recipe' or this vanilla pie bites recipe.


Prepare base ingredients and set aside.

Combine all cheesecake ingredients in a small bowl and stir together well to from a thick paste. Set aside. 

Press the base mix in the bottom of 2 small or 1 medium pie dish- use either silicone or one with a removable base and then top with the cheesecake mix, flatten the mix with the back of a spoon and then press the red currants into it.

Freeze to firm up. You can prepare ahead and freeze for up to 1 month. Allow to defrost for up to 1 hour to serve (dependant upon size of pans used). Best removed from the pan whilst still fairly frozen.

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