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Vegan Mini Blueberry Cheesecakes

Sweet, smooth, creamy and completely vegan blueberry cheesecakes
Prep Time40 minutes
Freeze time2 hours
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake, mini cheesecakes, no bake, no bake dessert, vegan, vegan dessert, vegan recipe
Servings: 12

Ingredients

  • 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

Instructions

  • 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.