Raw Vegan Mini Blueberry Cheesecakes to brighten up your day!

Mini Blueberry Cheesecakes [Vegan, Raw]



Cooking Time




For the Base

  • 1/2 cup rolled oats
  • 1/2 cup pecan nuts
  • 1/2 cup raisins [soaked in boiling water for - 5 minutes to make sticky]
  • 2 tablespoons melted coconut oil
  • 1 tablespoon cinnamon
  • 3 tablespoons water

For the Cheesecake

  • 8-ounces cashew nuts [soaked in boiling water for an hour]
  • 2/3 cup coconut milk [the thick bit from a can]
  • 1 large banana
  • 1/3 cup frozen blueberries
  • 4 tablespoons melted coconut oil


  1. Blend the base ingredients until a nutty-textured ‘dough’ forms – it should all stick together quite well, if not add a drop more water
  2. Grease a muffin tin and evenly distribute the base ingredients into 8 compartments and use a spoon to push down the mixture until flat – pop in the freezer to solidify
  3. Blend all the cheesecake ingredients (except the blueberries) until a smooth creamy mixture forms
  4. Pour about 2/3 on top of the base and pop back in the freezer for 10 minutes
  5. Now add the blueberries to the rest of the cheesecake mixture and blend until smooth
  6. When the 10 minutes has elapsed pour the blueberry mixture evenly on to the cheesecakes then freeze for about an hour until they solidify
  7. Thaw for a couple of minutes then enjoy!


Keep in the Freezer