How do I ensure the cheesecake base holds together properly?

For the base, blitz all ingredients in your food processor until everything breaks down and comes together, then squeeze the mixture between your fingers to confirm it holds its shape before pressing into tins.

How long should I soak the cashews for the filling?

You should soak your cashews for approximately 2 hours before draining and rinsing them well for the creamy filling.

What type of banana is best for the cheesecake filling?

Use one large ripe banana for the filling, but make sure it is not over-ripe to achieve the best texture and flavor.

What is the minimum setting time for these cheesecakes?

After transferring the filling onto the bases, return the cheesecakes to the freezer for at least 3 hours to allow them to set completely.

How long can I store these Mini Raw Blueberry Lavender Cheesecakes?

These cheesecakes will keep in the refrigerator for 4-5 days, or you can store them in the freezer for up to a month.

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Mini Raw Blueberry Lavender Cheesecakes
[Vegan, Gluten-Free]

KF By: Kelly Fielding

Author Bio

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with... Read More

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Two mini raw blueberry lavender cheesecakes, decorated with fresh blueberries and lavender sprigs, served on a light background.

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Mini Raw Blueberry Lavender Cheesecakes [Vegan, Gluten-Free]

3133

Dairy Free

Blueberries and lavender offer such gentle yet fragrant flavors, like in these mini cheesecakes. The banana and cashew-based filling is creamy and not too sweet while the buckwheat crust adds some real crunch. And of course — they are so pretty. A perfect cake to make for someone special.

Ingredients You Need for Mini Raw Blueberry Lavender Cheesecakes [Vegan, Gluten-Free]

For the Base:

1 cup desiccated coconut
1/2 cup pecans
1/4 cup activated buckwheat (buckinis)
3/4 cup dates
A pinch salt
1 teaspoon coconut oil

For the Filling:

1 large ripe banana (not over-ripe!)
1 cup soaked cashews
About 1 1/4 cups blueberries
1/2 teaspoon dried lavender
1/2 cup coconut milk
1/4 cup coconut oil
1 tablespoon lime juice
1 tablespoon coconut nectar
A pinch of salt

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How to Prepare Mini Raw Blueberry Lavender Cheesecakes [Vegan, Gluten-Free]

For the base, place all the ingredients into your food processor and blitz until everything breaks down and comes together. The mixture should hold together when you squeeze it between your fingers.
Press the base into two small spring form cake tins and place in the refrigerator to set
For the filling, soak your cashews for around 2 hours and then drain and rinse well.
Place all of the ingredients in a high-speed blender and blend until the mixture is completely smooth and creamy.
Transfer the filling on top of the two bases and return to the freezer for at least 3 hours to set. Decorate the cakes as you please.
Enjoy either straight from the freezer or allow to thaw and soften slightly.
These cakes will keep in the refrigerator for 4-5 days or in the freezer for up to a month.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.