For the base -

  • ½ cup almond flour (I used Sukrin)

  • ½ cup coconut flour

  • 2 tbsp natural sweetener (I used Truvia stevia)

  • 1 tsp vanilla extract

  • 3-4 tbsp almond milk

Preheat the oven to 190 degrees C and grease 6 muffin tins, ideally silicone. Stand this on a baking tray.

Place the coconut flour, almond flour and sweetener in a large bowl and stir well. Pour in the vanilla and milk gradually, mixing well to form a soft dough – if it’s still crumbly, add more milk or water; if too wet, add a little more coconut or almond flour.

Divide this between the 6 muffin tins and press the dough into the base, evening it out and making sure it only reaches up to about ¼ (or ⅓ max) of each one.

Bake for about 5-8 minutes, until golden and firmed up.

For the cheesecake filling -

  • 1 x pack silken tofu (I used Mori-Nu)

  • 2 tbsp Quark or fat-free thick Greek yogurt

  • 2 tablespoons maple syrup

  • 3 tablespoons stevia (Truvia)

  • 1 tbsp cornflour

  • 1 egg

  • 2 teaspoons Mighty Matcha tea powder

  • 1 tsp vanilla extract

Simply place everything in a blender and whizz up until smooth.

Also -

  • 3 large strawberries

  • 3 heaped teaspoons no added sugar strawberry jam

Once your cheesecake bases have been in the oven for 5-8 minutes, remove then spread each one with ½ teaspoon jam over each. Place half a strawberry (cut side down) in the middle of each, then pour over the matcha mixture to fill up to the top and cover the strawberry.

Bake for about 15-20 minutes until slightly golden, firm and cooked through. Remove from the oven and leave to cool completely in the tin. Remove then chill in the fridge.

For the chocolate drizzle -

  • 1 tablespoon coconut oil

  • 1 tablespoon maple syrup

  • 2 tablespoons cacao powder

Gently melt the coconut oil and maple syrup in a small pan, then whisk in the cacao powder to create a chocolate sauce. Drizzle over each cheesecake - then enjoy! Keep in the fridge for up to 3 days.