These bright blue dairy-free and vegan mini cheesecakes are delicious and gluten-free. This dessert is also versatile as you can use any type of berry (strawberries, blackberries) to make different flavored cheesecakes.
Ingredients
For the crust
- 1½ cups (210 g) raw almonds
- 8 to 10 Medjool dates pitted
- 1 to 2 teaspoons water
For the cheesecake
- 2 cups (280 g) raw cashews soaked in water overnight
- 1½ cups (225 g) fresh blueberries (or frozen blueberries, thawed), plus more for optional topping
- ½ cup (120 ml) maple syrup
- 1/3 cup (80 ml) melted coconut oil
- Juice of 1 lemon or 2 tablespoons lemon juice
- ½ teaspoon salt
Instructions
- In a food processor, combine the almonds and dates. Slowly add the water, 1 teaspoon at a time as needed, until the mixture clumps together.
- Place liners in a muffin pan (I used standard-size muffin cups with silicone liners). Press a little bit of crust into each muffin cup. Place in the fridge while you make the cheesecake filling.
- In a food processor, combine the cheesecake ingredients until the mixture is smooth, 1 to 2 minutes.
- Spoon the cheesecake mixture into each muffin cup, filling it all the way to the top. Once all the muffin cups are filled, place the muffin pan into the fridge to firm up. It will take a good 6 hours until completely firm. You can also put the cheesecakes into the freezer for about 1½ hours to speed up the process.
- Serve topped with fresh blueberries, if desired. These can be kept in the fridge or the freezer. They should last about 2 weeks in the fridge and up to 6 months in the freezer.
Variations
- If you want to make one big cheesecake instead of the mini cheesecakes, you can use a 6-inch (15 cm) springform pan.
- As mentioned, any berry can be used in place of the blueberries