QUICK & EASY MINI BLUEBERRY CHEESECAKES

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No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!

Prep Time: 20 minutes | Total Time: 20 minutes | Yield: 6 cheesecakes

INGREDIENTS

Crust

  • 1 cup (100g) rolled oats ((use nuts for paleo))
  • 6-8 pitted medjool dates ((125g))
  • Pinch of salt

Filling

  • 6 pitted medjool dates ((100g))
  • 3/4 cup (190g) cashew butter ((or any nut/seed butter))
  • 3/4 cup non-dairy milk
  • 1 tbsp lemon juice
  • 1/2 a vanilla bean ((or 1 tsp vanilla extract))
  • Pinch of salt
  • 1/2 cup (70g) frozen blueberries

INSTRUCTIONS

  1. In a blender or food processor, combine the crust ingredients.
  2. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
  3. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
  4. Chill.
  5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.
  6. Pour on top of the crusts.
  7. Defrost the frozen blueberries.
  8. Spoon/swirl on top of the filling.
  9. Freeze overnight.
  10. Enjoy! Keep in the freezer for up to a week. I like to eat them straight from the freezer but you can thaw for 5 minutes for a softer texture.

Adapted From: feastingonfruit.com

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