Vegan Mini Blueberry Cheesecakes
Sweet, smooth, creamy and completely vegan blueberry cheesecakes
Prep Time40 minutes mins
Freeze time2 hours hrs
Total Time2 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake, mini cheesecakes, no bake, no bake dessert, vegan, vegan dessert, vegan recipe
Servings: 12
- Crust:
- 1/2 cup cashews
- 1/2 cup rolled oats gluten free if needed
- 1/2 cup dates approximately 5 dates
- 1 1/2 tbsp maple syrup
- Filling:
- 1 1/2 cups cashews
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup fresh blueberries
Soak 1 1/2 cups cashews for the filling in water overnight or in boiling water for 15 minutes. Drain.
Combine crust ingredients in a food processor and blend for 1-2 minutes until a dough ball forms. Divide dough evenly amongst silicone cupcake tin and press down into an even layer. You should have about a 1/4 inch crust for 12 mini cheesecakes.
Clean and dry food processor. Add soaked cashews, coconut cream, maple syrup, vanilla, lemon juice, lemon zest and blueberries in food processor and blend until smooth.
Scoop filling into cupcake tins and smooth out with a rubber spatula. Top with blueberries.
Freeze for 2 hours. Remove mini cheesecakes from silicone mold while frozen. Store in an air tight container in the freezer. To eat, defrost in refrigerator for 2 hours or at room temperature for 30 minutes.