Blueberry Lemon Mini Cheesecakes (Raw Vegan)
This Vegan Blueberry Lemon Cheesecake (No Bake) is super easy to make and only requires a blender! Once you see how easy it is you’ll never buy store-bought cheesecake again! This cheesecake is absolutely quick, sweet, decadent and irresistible! It’s a much healthier alternative to cheesecake, and is mostly made with whole foods! This is sure to be a crowd favorite!
How to Make Vegan Blueberry Lemon Cheesecake (No Bake):
This cheesecake recipe takes 15 minutes of prep time and is made in a blender! First, start making your crust by putting the raw almonds, salt and maple syrup in a high-speed blender or food processor. Pulse until it’s a fine meal, then add it to your greased or lined muffin tin and pat it down with your hands. To make the filling, mix all the ingredients until smooth. Then half fill the muffin tin with this mixture and put half of the filling in the blender. Add in some fresh blueberries and blend until smooth then add another layer on top of the muffin tin. Freeze for at least 3 hours to firm up!
WHAT MAKES THESE VEGAN BLUEBERRY CHEESECAKES HEALTHIER?
Typically, cheesecake is made with a ton of refined sugar and high-fat dairy products like cream or butter. In this recipe we replace it with nuts! You still get that rich, creamy texture without all the stuff that comes with dairy products like saturated fat and hormones, yuck! This cheesecake is also packed with tons of fiber and will actually keep you full, unlike cakes full of refined sugars and carbs. This cheesecake will make your stomach feel happy and completely satisfied!
HOW TO STORE YOUR VEGAN BLUEBERRY LEMON CHEESECAKE (NO BAKE)
Store your Vegan Blueberry Lemon Cheesecake in the freezer for up to 3 months! You can leave them in the muffin tin or transfer them to a container when they harden! Take them out 10 minutes before eating!
SUBSTITUTIONS & ADDITIONS:
- Try adding in other flavors to the filling (raspberry, matcha, coconut, peanut butter, the possibilities are endless!)
- Sub the coconut cream for 1/4 cup coconut oil or omit
- Try using a different nut or seed mix for the crust! (sunflower seeds, pecans etc).
PREP TIME:15-minutes COURSE:Dessert CUISINE:American SERVINGS:12
MINI RAW VEGAN LEMON AND BLUEBERRY CHEESECAKES
Ingredients:
- 1 cup of almonds
- 1/2 cup of pitted dates
- 2 tbsp of coconut oil
Cheesecake:
- 1 cup of soaked cashews (overnight)
- 1 lemon juiced
- 4 tbsp of coconut oil
- 3 tbsp of maple syrup
- 1 cup of frozen or fresh blueberries
Method:
1. To make the base, mix the almonds then add the dates in a food processor until it forms a fine crumb then add the coconut oil and combine.
2. Press the mixture down in silicon muffing moulds using a glass or your fingers. Store in the freezer while you make the next step.
3. For the cheesecake layer: soak your cashews – preferably overnight or for a few hours in hot/boiling water.
4. Blend in a food processor with the juice of 1 lemon, maple syrup and melted coconut oil. Blend until smooth.
5. Get your base out of the freezer. Add a few fresh or frozen blueberries on top of the bases then spoon the cheesecake mixture.
6. Top with more blueberries and freeze for 2-3 hours to set. Take out of the freezer for one hour before serving and store them in the fridge.