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Vegan Blueberry Cheesecake Bites

Delightful, dairy-free cheesecake treats with sweet blueberries and natural ingredients.

Total Time
6 hours 15 min
Difficulty Level
Medium
Serves
N/A
Overnight
Yes
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Ingredients:


Crust:

  • 1 cup of pitted dates (soaked for 10 minutes then drained)
  • 1 cup of raw almonds

Filling:

  • 1 1/2 cups of raw cashew nuts (soaked in water for 6 hours then drained)
  • 1/4 cup of fresh lemon juice
  • 1/3 cup of coconut oil (melted)
  • 1/2 cup + 2 tbsp. of coconut milk
  • 1/2 cup of agave
  • 1/4 cup of fresh blueberries
  • Handful of dried blueberries

Directions:


  1. Blend dates in a food processor until it forms a ball and set aside.
  2. Add nuts and process. Then add dates and blend until a dough forms. If too dry, add more dates. If too wet, add more almonds.
  3. Grease a mini muffin pan with coconut oil or oil of choice. Line each slot with parchment paper.
  4. Scoop 1 tbsp. of crust mixture and press with fingers.
  5. Combine all filling ingredients (except dried blueberries) and mix in blender until you achieve a smooth texture.
  6. Divide filling evenly on each muffin tin.
  7. Top with dried blueberries.
  8. Cover with plastic wrap and freeze for 4-6 hours.
  9. Once set, you can remove cheesecake easily. They should pop out.
  10. Serve immediately or freeze remainder.
  11. Can last 1-2 weeks in freezer.

Almonds