Creamy, bite-sized blueberry cheesecakes — could you ask for a better dessert? The filling of these cheesecakes is made from cashews and creamy coconut milk, with fresh or frozen blueberries mixed in.These little cheesecakes are perfect for parties and potlucks, where they'll be the first item on the table to disappear, so make sure that you double the batch.

Mini Blueberry Cheesecakes [Vegan]

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Serves

12

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Ingredients

For the Crust:

  • 1 cup pitted dates
  • 1 cup raw almonds
  • 1/4 teaspoon vanilla extract
  • A pinch of salt

For the Filling:

  • 1 1/2 cups raw cashews, soaked overnight or boiled until they float to the top of the pot
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup, 2 tablespoons full-fat coconut milk, refrigerated overnight
  • 1/2 cup agave nectar or maple syrup
  • 1/4 cup wild blueberries, fresh or frozen
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Preparation

For the Crust:

  1. Add dates to food processor and blend until a ball forms. Remove and set aside.
  2. Add nuts and process into a meal. Add dates back in and blend until dough forms.
  3. Lightly grease a 12-slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  4. Scoop about 1 tablespoon of crust and press with fingers. Pack down using a small glass or back of a spoon. Set in freezer to firm up.

For the Filling:

  1. Open the refrigerated can of coconut milk and scoop the hardened "cream" off the top. Add the cream and all other ingredients to blender until silky smooth.
  2. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
  3. Once set, remove by tugging on the tabs or loosening them with a butter knife.

Notes

If marbling or doing a blueberry topping, simply leave about 1/4-1/2 cups some of the filling mixture in the blender altering filling the cupcake tins. Add blueberries and blend until smooth. Top off the rest of the mini cheesecakes with this mixture.

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