No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!
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Not cake. Not made of cheese. But they are spotted and swirling with the yummiest tiny blueberries. And there is exactly zero baking standing between you and eating them. And they are pretty damn cute in their mini-ness.
So it’s mostly true. But it mostly won’t matter at all once you and your fork get all up in this creamy goodness.
Called a cake. Creamy like a pudding. Looks like a muffin. Tastes like DREAMS.
Yeah, that makes sense.
There are a lot of no-bake creamy cake recipes out there calling themselves cheesecake, but this one is doing things a little differently.
It will NOT cost you two arms and a leg in raw cashews. Instead we are using cashew butter because a) no soaking necessary b) you don’t need as much of it c) you can sub other nut/seed butters for cheaper and nut-free options. Think of it like cashew concentrate. And while I know a jar of the stuff ain’t cheap, you will still have more than half of it left afterwards for other yummy things.
It’s date-sweetened. No sugar except fruit sugar here – both the crust and filling are sweetened with Natural Delights medjool dates. Because not only are they NOT refined sugar, but they also make the filling extra creamy without needing as much nut butter and make the flavor deliciously caramel-y too. Hello win win win. But you probably already know how we feel about dates around here ♡
The crust is made with oats OR nuts. Oats for a cheaper and lower fat option. Nuts if you don’t do grains. A mix of both if you are feeling adventurous.
Blueberries! Okay so this may actually have been done before in raw vegan cheesecake history, but there is no better berry to go on top. Of anything. I mean those purple swirls…
Not too different. Just different enough to be a little easier and a little healthier while still sliding safely under the funky health food radar. Just different enough to pique your must-try-soon interest, perhaps? If I could pass you a spoonful of the filling straight from the blender I can guarantee that would be a big, fat, instant YES.
Make them today. Open the freezer tomorrow. Thank yesterday you for being so thoughtful. Happy cheesecake-ing!
No-Bake Mini Blueberry Cheesecakes
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 cheesecakes 1x
- Category: dessert
- Method: no bake
- Cuisine: american
Description
No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!
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
- In a blender or food processor, combine the crust ingredients.
- 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.
- Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
- Chill.
- Combine the filling ingredients in a blender and blend on high until smooth and creamy.
- Pour on top of the crusts.
- Defrost the frozen blueberries.
- Spoon/swirl on top of the filling.
- Freeze overnight.
- 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.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 382
- Sugar: 33g
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
Keywords: dessert, no bake, raw, vegan, dairy-free
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