Cherry Coconut Cheesecakes. They taste just like a Cherry Bounty. Quick and easy to make as always, just blend and freeze! Store and eat straight from the freezer for a delicious treat whenever you need one. Cherry Coconut Cheesecakes (Serves 12 mini or 6 muffin size) Base 1/4 cup sunflower seeds (or nuts of choice) 1 Tbsp coconut flour 1/2 Tbsp coconut oil 1/2 Tbsp granulated stevia 4 cherries or 1 Tbsp Beetroot for colour Blitz the seeds with the coconut flour until crumbed