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
Scale
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.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 382
- Sugar: 33g
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
Keywords: dessert, no bake, raw, vegan, dairy-free