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

Author Bio

Lighter versions of comforting dinners and crowd-pleasing desserts. Maryke Wylde is the founder, blogger, photographer, and... Read More

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Blueberry

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

Dairy Free

These little raw vegan blueberry cheesecakes are a creamy and delicious dessert you can put together very quickly. You don't have to soak cashews overnight to make these sweet treats; the filling is made from vegan cream cheese, cashew butter, and almond butter, delicately sweetened with maple syrup. This is... Read More

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

For the Base:

1/2 cup walnuts or pecans
1/2 raw almonds
1 cup pitted Medjool dates

For the Filling:

3 tablespoons vegan cream cheese
2 tablespoons cashew butter
1 tablespoon almond butter
1 tablespoon maple or agave syrup
1/2 cup fresh or frozen blueberries

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

Make the base by putting the nuts and dates in a food processor and blending until nice and sticky.
Press about a tablespoon of base ingredients into a greased muffin tray.
For the filling, put everything into the food processor and blend until smooth and creamy.
Add about a tablespoon of filling on top of the base and place in the freezer to set.
Once set, top with blueberries and any other berries and a drizzle of maple if you like it sweet.

Notes

You could add strawberries, raspberries, mango, or lemon instead of blueberries for a similar result.

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