Easiest Way to Tips At Home No-Bake Mini Vegan Blueberry Cheesecakes

Emily Chavez
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Easiest Way to Tips At Home No-Bake Mini Vegan Blueberry Cheesecakes
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Easiest Way to Tips At Home No-Bake Mini Vegan Blueberry Cheesecakes Delicious, fresh and tasty.

No-Bake Mini Vegan Blueberry Cheesecakes. No-bake vegan cheesecake without having to soak a single cashew. Two ingredient crust topped with the creamiest date-sweetened filling and purple berry swirls, these mini blueberry cheesecakes are an easy, healthy, SO dreamy dessert! These smooth and creamy bites of goodness will have you swooning.

They're creamy and delicious, but dairy free, gluten free, and relatively guilt free too!.

A no-bake vegan blueberry cheesecake recipe that's easy to make with only nourishing ingredients, refined-sugar-free, gluten-free and paleo!

This vegan cheesecake with cashews is creamy, sweet and tastes like the real thing - without dairy or refined sugar!

You can cook No-Bake Mini Vegan Blueberry Cheesecakes using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of No-Bake Mini Vegan Blueberry Cheesecakes

  1. Prepare of For the crust:.

  2. It’s of rolled oats.

  3. You need of pitted dates.

  4. It’s of salt.

  5. It’s of For the filling:.

  6. It’s of pitted dates.

  7. Prepare of nut butter of your choice.

  8. You need of plant-based milk.

  9. Prepare of lemon juice.

  10. Prepare of vanilla extract.

  11. You need of frozen blueberries.

Often people will ask you why you want to eat a vegan cheesecake if you don't want to eat dairy in the first place.

This no bake vegan cheesecake is a real crowd pleaser.

If you're looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further.

Let me know in case you try out this raw vegan blueberry cheesecake recipe.

No-Bake Mini Vegan Blueberry Cheesecakes 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. Chill!.

  4. Combine the filling ingredients in a blender and blend on high until smooth and creamy. Pour on top of the crusts..

  5. Defrost the frozen blueberries. Spoon/swirl on top of the filling..

  6. Freeze overnight..

I am looking forward to hearing if you like it.

Are you looking for other vegan cheesecake recipes?

The blueberry topping for the vegan cheesecake recipe, which can also be used for any other no-bake desserts, is actually quite easy to make.

Basically, just put all the ingredients in your saucepan and cook while stirring until it's nice and thick.

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews!