No-Bake Mini Blueberry Cheesecakes

By William Archey 14 Dec, 2019

No-Bake Mini Blueberry Cheesecakes Recipe

Prep Time: 20 minutes | Total Time: 20 minutes

Yield: 6 cheesecakes
Category: dessert
Method: no bake
Cuisine: american

Description

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

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

In a blender or food processor, combine the crust ingredients.
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.
Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
Chill.
Combine the filling ingredients in a blender and blend on high until smooth and creamy.
Pour on top of the crusts.
Defrost the frozen blueberries.
Spoon/swirl on top of the filling.
Freeze overnight.
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.