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NO-BAKE MINI BLUEBERRY CHEESECAKES

4.8 from 9 reviews

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

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.

No-Bake Mini Blueberry Cheesecakes // vegan, gluten-free, date-sweetened

NUTRITION

Serving Size: 1 mini cheesecake

Calories: 382

Sugar: 33g

Fat: 16g

Saturated Fat: 3g

Carbohydrates: 55g

Fiber: 5g

Protein: 8g

K
Keeyyw
woord
rdss:: dessert, no bake, raw, vegan, dairy-free
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Find it online: https://www.feastingonfruit.com/no-bake-mini-blueberry-cheesecakes/

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