1–2 tbsp coconut sugar, maple syrup or runny honey, to taste
1 tbsp lemon juice
1 tbsp vanilla extract
200g frozen blueberries, defrosted
Pinch of salt
Toast the almonds in a dry frying pan over a medium heat for 3–4 minutes, until they smell nutty and toasted. Leave to cool slightly.
Pour the toasted almonds into a food processor and blitz until finely chopped. Add the coconut oil and sugar and blend until completely incorporated.
Divide the mixture between four small jam jars and press down to make a firm base. Place the jars in the fridge to firm up while you make the topping.
Put the cream cheese and yoghurt into a mixing bowl and beat together with a wooden spoon. Once mixed, add 1 tablespoon of the coconut sugar, maple syrup or honey, with the lemon juice, vanilla and a pinch of salt. Mix again and taste, adding the remaining sugar, honey or maple syrup, if needed.
Stir half the blueberries into the topping and roughly mix so that they aren’t completely broken up but instead give a swirling pattern to the mixture.
Remove the jam jars from the fridge and divide the topping mixture between them, filling each one until there is a 2cm gap from the top. Tap the bottom of the jars gently on the work surface to level out the filling.
Divide the remaining blueberries between the jars, making sure you don’t over-fill them if you plan to put the lids on for transportation.
Return the jars to the fridge and chill for at least an hour to firm up.
Serve the cheesecakes straight from the fridge with teaspoons, or put them into a cool bag to take with you on a picnic.