Creamy cheesecake sweetened with agave and a hint of lemon hosts hidden blueberry gems inside, a pleasant surprise in every mouthful. This cheesecake is adorned with a healthy blueberry sauce as well as fresh blueberries. The sweet, yet salty crust ensures that a fusion of flavors is found in each bite.

Mini No-Bake Blueberry Cheesecake [Vegan, Gluten-Free]

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Ingredients

For the Crust:

  • 3/4 cup almonds
  • 3/4 cup dates
  • A pinch of salt
  • 1/2 teaspoon pure vanilla extract

For the Cheesecake:

  • 3/4 cup cashews, soaked 4-6 hours, or overnight, and drained
  • 1/4 cup lemon juice
  • 1/4 cup agave nectar
  • 1/4 cup coconut oil, melted
  • A pinch of sea salt
  • 1/2 teaspoon pure vanilla extract

For the Blueberry Sauce:

  • 1 cup blueberries
  • 1-2 drizzles of agave nectar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 tablespoon chia seeds

For Topping:

  • 1 cup fresh blueberries
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Preparation

  1. Pulse together the crust ingredients until sticky and combined. Press into 6 cupcake liners and one heart mould. You may also press into 12 cupcake liners or desired mould.
  2. Blend together the cheesecake ingredients, pulse down sides. Blend until extremely smooth. Pour onto crust. Place in freezer overnight or for 4-6 hours, until firm.
  3. Mix the sauce ingredients in food processor, set in sealed container in refrigerator overnight.
  4. The next day, remove the cheesecake(s). Allow to thaw to desired consistency. Decorate with the blueberry sauce and fresh blueberries and serve.
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