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 a healthier take on dessert which you could probably eat for breakfast! Add your preferred fruit to this – strawberry, raspberry, lemon, and mango would all work in this recipe.

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

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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


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


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

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