Mini Blueberry Cheesecakes Recipes

No-bake vegetarian cheesecake while not having to soak one cashew. These mini blueberry cheesecakes ar a date-sweetened, purple-swirled, thus dreamy dessert!

Not cake. Not made from cheese. however they're noticed and whirling with the yummiest small blueberries. And there's precisely zero baking standing between you and uptake them. and that they ar pretty damn cute in their mini-ness.

Mini Blueberry Cheesecakes Recipes

Called a cake. Creamy sort of a pudding. feels like a gem. Tastes like DREAMS.

There ar loads of no-bake creamy cake recipes out there job themselves cheesecake, however this one is doing things a touch otherwise.

The crust is formed with oats OR kooky. Oats for a less expensive and lower fat possibility. kooky if you don’t do grains. a combination of each if you're feeling swashbuckling.

INGREDIENTS:

Crust:

• 1 cup (100g) rolled oats ((use nuts for paleo))
• 6-8 pitted medjool dates ((125g))
• Pinch of salt

Filling:

• 6 pitted medjool dates ((100g))
• 3/4 cup (190g) cashew butter ((or any nut/seed butter))
• 3/4 cup non-dairy milk
• 1 tbsp lemon juice
• 1/2 a vanilla bean ((or 1 tsp vanilla extract))
• Pinch of salt
• 1/2 cup (70g) frozen blueberries

INSTRUCTIONS:

1. In a blender or food processor, combine the crust ingredients.
2. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
3. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
4. Chill.
5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.
6. Pour on top of the crusts.
7. Defrost the frozen blueberries.
8. Spoon/swirl on top of the filling.
9. Freeze overnight.
10. Enjoy! Keep in the freezer for up to a week. I like to eat them straight from the freezer but you can thaw for 5 minutes for a softer texture.

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