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Vegan Blueberry Mini Cheesecake

This easy Vegan Blueberry Mini Cheesecake recipe is perfect whether you serve it in the middle of summer when fresh blueberries are at their peak or during the middle of the winter when frozen blueberries are all you have.

These dates and blueberries serve as an outstanding vegan mini cheesecake. These mini cheesecakes are super easy to assemble and so delicious!

Let’s celebrate, a long weekend can be frustrating to return to work. Thankfully, these vegan mini blueberry cheesecakes are the perfect thing to bring some sunshine back into the day! National Blueberry Cheesecake Day on May 26th – the recipe and opinions shared in this post are 100% mine.

The National Blueberry Cheesecake Day is May 26th, which I will celebrate by making this delightful mini cheesecake with plenty of fresh blueberries from Big Basket here.

Some other sweet recipes you may like on my blog – Dark Chocolate Blueberry Oats Muffins

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Vegan Blueberry Mini Cheesecake
These vegan mini blueberry cheesecakes that are free-range and vegan are a great way to celebrate National Blueberry Cheesecake Day.

You don’t need to bake these little cakes to eat them, because they’re spotted with the tastiest little blueberries. Furthermore, they look really darn cute in their cuteness.

Looks like a muffin. Tastes like a dream. Yeah, that makes sense. Called a cake. Creamy like a pudding. Lots of no-bake cheesecake recipes are available, but this one is a little different.

The cheesecake was my favorite dessert when I ate dairy, so I had to make my own vegan version. My take is a creamy vegan cheesecake with flavor, tanginess, and sweetness. Just like a cheesecake should be, vegan or not.

Check the Vegan Blueberry Mini Cheesecake Recipe Video :

About Vegan Blueberry Mini Cheesecake Recipe

Raw cashews are usually used in the base of vegan cheesecakes, often blended in a powerful food processor until the texture becomes creamy. Japanese vegan cheesecake recipes also commonly use tofu, but others use miso.

Raw cashew is the base of my vegan blueberry mini cheesecake, and unsweetened coconut milk, as well as dates, adds a tang and sweetness that regular cream cheese lacks.

No matter what time of year you make this dessert, whether it’s summertime when fresh blueberries are at their peak, or if it’s winter and all you can find are frozen blueberries, everyone will enjoy this easy, no-bake recipe for blueberry cheesecake.

It worked great! If you don’t have parchment paper, you can just use a butter knife to push the cake out of the pans. Either way, it is very straightforward to remove (no springform pans or special equipment required).

This vegan cheesecake recipe is so good, even if you don’t like cashew-based desserts! You will definitely fall in love with these mini bites. 

Add all the ingredients to a high-powered blender to make the vegan cheesecake filling. A high-powered blender like a Vitamix works best for this recipe. I use an Inalsa food processor blender and it works well, but it’s not as creamy as a Vitamix but it serves the purpose. So if you have Vitamix go for it. 

Put them in the freezer today and open them tomorrow. Thank yourself yesterday for having been so thoughtful.

Vegan Blueberry Mini Cheesecake

How to make cashew butter at home

Cashew nut butter can be made in two simple steps using a food processor. If you have one, then you can make endless batches using whatever nuts you have available.

After kneading for two to three minutes, add salt, then blend again for another 2 minutes or so until you have the smooth texture you prefer. As mine is not so powerful it took me 10 minutes and I also added some coconut milk along with some good quality Medjool dates for some sweet flavor.

But here I have done a little variation by adding unsweetened coconut milk, dates, maple syrup, vanilla essence, and little lemon juice gives my mini cheesecake bites a tangy as well as sweet flavor.

Why do you need a food processor!

Using a food processor, you can create smoother cashew butter than blending with a blender. It’s more powerful than a blender and the ideal tool for nut kinds of butter.

It is a good idea to purchase the larger size to be the most versatile. You can make plenty of delicious recipes like hummus, pesto, veggie meatballs with a large jar.

Ingredients

Cashews – Use raw whole cashews. They are delicious if you make cashew butter by roasting them and grinding them.

Date-sweetened – Only Medjool dates are used for both the crust and the filling, which are sweetened with natural sugar. In addition to being free of refined sugar, dates are deliciously creamy without using as much nut butter, and they give the filling a delicious caramel taste. 

Oats – You can make a crust with oats or nuts, with oats being a cheaper and lower-calorie option, or with nuts if you don’t want grains. Or combine them both if you’re feeling adventurous.

Blueberry – I know some of you have heard about blueberries and raw vegan cheesecake, but I say that there is no better berry to serve on top. Of anything. I mean those purple swirls!

Maple syrup – As we are making it vegan so instead of honey we will use maple syrup as our sweetener.

Digestive biscuits – They help to get a good crust along with oats.

Other ingredients –  Sea salt to taste, Vanilla essence, Coconut oil, Unsalted vegan butter, and walnuts.

How to make Vegan Blueberry Mini Cheesecake Recipe step by step with photo:

  1. Add the crust ingredients to a blender or food processor and blend until smooth. Add oats, digestive biscuits, walnuts, and a pinch of Sea salt.
  2. Now start blending and form a coarse powder.
  3. Add Medjool dates, vanilla essence, and coconut oil. Blend until it starts to clump together. Add vegan melted unsalted butter. Now blend everything together.
  4. See that they bind together. The crust is ready.
  5. Now take a baking tray and press this crust into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
  6. Chill this crust in the fridge for 40 minutes.
  7. For the filling, take a food processor and add the following things, add soaked cashews, vanilla essence, lemon juice, coconut milk, maple syrup. Blend everything together.
  8. Make a smooth paste and for 10 minutes. If you have a Vitamix it will take hardly 5 minutes. Combine the filling in a blender and blend on high until smooth and creamy.
  9. Now take out the tray from the fridge after 40 minutes and Pour the filling on top of the crust. 
  10. Melt some blueberries with 2 tbsp of water in a microwave or you can top with frozen blueberries also. and then top on the filling.
  11. Chill overnight in the fridge and then enjoy it the next day.

Important Suggestion To Keep In Mind

  • There may be leftover crust dough. You may need to place it in the freezer for future use. You’ll most likely make cheesecakes again soon!
  • The filling will definitely serve up to 10 cheesecakes if filled only partially full of muffin cups.
  • You can take frozen blueberries for topping or you can melt little blueberries with water in the microwave and use it as a topping on the cashew filling.
  • Instead of making the cashew filling, you can make cashew nut butter filling at home itself. I have given the recipe above.
  • It will be okay for the filling to be thick once your high-speed blender has blended it into a smooth mixture. That’s how you want it.

Serving Suggestion 

It is best eaten cold, fully thawed. After an hour or two in the freezer, remove it from the pan and place it on the serving plate. Then set it outside at 75°F/24°C for about 20 minutes to thaw.

This could also be served at room temperature, but I prefer it chilled for half an hour so that it is more soft and creamy.

My first batch of cheesecakes went into the fridge before I removed them from the pan, and that turned out a mess. So take them out of the fridge, thaw a bit, chill ‘em up, enjoy!

Storage Suggestion 

You can chill them in the fridge for almost a week. They will be good. Just thaw them at room temperature and you are good to go.

Frequently Asked Questions

What is Vegan Cheesecake Made Of?

For my dairy-free cheesecake filling, I usually use cashews or vegan cream cheese in place of traditional dairy cream cheese.

Is Coconut Oil a Necessary Ingredient?

You’ll know that coconut oil firms up when it’s cold, thus helping to make these bites of sweetness even firmer.

Print
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Vegan Blueberry Mini Cheesecake

Vegan Blueberry Mini Cheesecake


  • Author: Sanchita Dey
  • Prep Time: 30 minutes
  • Total Time: 30 minutes

Description

These vegan mini blueberry cheesecakes that are free-range and vegan are a great way to celebrate National Blueberry Cheesecake Day.


Ingredients

Scale

For crust :

  • 10 to 12 – Medjool dates
  • 1/2 cup – Frozen blueberries
  • 1 cup – Oats
  • 6 to 7 – Digestive biscuits
  • 1/2 cup – Walnuts
  • Sea salt to taste
  • 1 tsp – Vanilla essence
  • 2 tbsp – Coconut oil
  • 4 tbsp – Unsalted vegan butter

For Filling :

  • 250 gms – cashew nuts
  • 1 tsp – lemon juice
  • 1 tsp – vanilla essence
  • 3/4 cup – coconut milk
  • 2 tbsp – maple syrup

Instructions

  1. Add the crust ingredients to a blender or food processor and blend until smooth. Add oats, digestive biscuits, walnuts, and a pinch of Sea salt.
  2. Now start blending and form a coarse powder.
  3. Add Medjool dates, vanilla essence, and coconut oil. Blend until it starts to clump together. Add vegan melted unsalted butter. Now blend everything together.
  4. See that they bind together. The crust is ready.
  5. Now take a baking tray and press this crust into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
  6. Chill this crust in the fridge for 40 minutes.
  7. For the filling, take a food processor and add the following things, add soaked cashews, vanilla essence, lemon juice, coconut milk, maple syrup. Blend everything together.
  8. Make a smooth paste and for 10 minutes. If you have a Vitamix it will take hardly 5 minutes. Combine the filling in a blender and blend on high until smooth and creamy.
  9. Now take out the tray from the fridge after 40 minutes and Pour the filling on top of the crust. 
  10. Melt some blueberries with 2 tbsp of water in a microwave or you can top with frozen blueberries also. and then top on the filling.
  11. Chill overnight in the fridge and then enjoy it the next day.

Notes

  • There may be leftover crust dough. You may need to place it in the freezer for future use. You’ll most likely make cheesecakes again soon!
  • The filling will definitely serve up to 10 cheesecakes if filled only partially full of muffin cups.
  • You can take frozen blueberries for topping or you can melt little blueberries with water in the microwave and use it as a topping on the cashew filling.
  • Instead of making the cashew filling, you can make cashew nut butter filling at home itself. I have given the recipe above.
  • It will be okay for the filling to be thick once your high-speed blender has blended it into a smooth mixture. That’s how you want it.

Nutrition

  • Serving Size: 10 mini cheesecake
  • Calories: 389Kcal
  • Sugar: 30g
  • Fat: 15g
  • Saturated Fat: 4g
  • Trans Fat: 0
  • Carbohydrates: 56g
  • Fiber: 6g
  • Protein: 9g

Keywords: Vegan cheesecake, Cheesecake, Vegan, Blueberry cheesecake

Note: A rough estimate of nutrition is provided.

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