Description
These vegan mini blueberry cheesecakes that are free-range and vegan are a great way to celebrate National Blueberry Cheesecake Day.
Ingredients
Units
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
- 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.
- Now start blending and form a coarse powder.
- Add Medjool dates, vanilla essence, and coconut oil. Blend until it starts to clump together. Add vegan melted unsalted butter. Now blend everything together.
- See that they bind together. The crust is ready.
- 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.
- Chill this crust in the fridge for 40 minutes.
- 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.
- 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.
- Now take out the tray from the fridge after 40 minutes and Pour the filling on top of the crust.
- 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.
- 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.
- Prep Time: 30 minutes
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