Did you know May 26th is National Blueberry Cheesecake Day? I didn't know that was a thing until a few days ago, but it got me thinking about my blueberry cream cheese doughnuts. I thought about remaking them and updating the post with better photos, but...
I can't eat cream cheese.
I've developed some kind of sensitivity to cream cheese. Weird, right? I know. But ever since getting pregnant, cream cheese causes an upset stomach. But it doesn't mean I have to give up on cheesecake! I just need to stick to a dairy-free version: no bake blueberry cheesecake bites!
These mini blueberry cheesecakes are the perfect bite-sized treats! They're creamy and delicious, but dairy free, gluten free, and relatively guilt free too! Plus, when the filling comes together in a blender, you really can’t complain!
What is a vegan cheesecake?
Vegan cheesecakes can be made a few ways. Most recipes use raw cashews blended in a high-powered food processor until it turns creamy. Many Japanese vegan cheesecake recipes use firm tofu as the base, and some even use miso!
I considered making a vegan version of my cheesecake bars but a) I don't have access to vegan cream cheese and b) it's getting a little warm to use the oven. It was 86°F/30°C today and I about died!
My vegan blueberry cheesecake has a raw cashew base with unsweetened coconut yogurt to add some of the tang you'd get from regular cream cheese!
How to make vegan blueberry cheesecake bites
These cheesecake bites are super easy to make! It starts with hot for food's chocolate almond crust, which is so delicious I could eat it on its own! The cacao powder gives a hint of chocolate which goes really well with the almonds. The original recipe uses raw almonds and walnuts but I've swapped them out for roasted almonds and pecans and the crust turned out amazing!
- Before pressing the crust into the muffin pan, make sure you add a strip of parchment paper first, so you can use it to pop the cheesecake bites out once they're frozen. I tried the recipe without the parchment paper but it stuck to the pan! It seems like a bit of a pain but it's well worth it.
- Once the crust is pressed into the pan, make the vegan cheesecake filling. It's as simple as adding all the ingredients in a high-powered blender! A high-powered blender like a Vitamix is best. I use one from Russell Hobbs and it works great, but it's not as creamy as it would be if I used a Vitamix.
- After blending the ingredients, you just pour it into each well, and stick it in the freezer to set for an hour or two!
How long do they take to defrost?
These vegan blueberry cheesecakes are best eaten cold but fully thawed out. After an hour or two in the freezer, pop them out of the pan and place it on whatever dish you're going to serve them on, and set it out at room temperature to thaw. Mine took about 20 minutes at 75°F/24°C.
You could serve it like that, but I like to put it back into the fridge for half an hour so it's soft and creamy but chilled.
I kept one batch of the cheesecakes in the fridge before taking them out of the pan first, and that turned out to be a mess. So take them out, thaw a little, stick 'em in the fridge, and enjoy!
To be honest, I debated whether or not to call these vegan cheesecakes. From a non-vegan perspective, they don't taste like real cheesecake. Of course not, right? There's no cheese in it! But they're close, and they're SO delicious! When they're fully thawed out, they get so creamy and almost mousse-like. Yum!!
But they're close, and they're SO delicious! When they're fully thawed out, they get so creamy and almost mousse-like. Yum!!
Other cheesecake recipes
Vegan Blueberry Cheesecake Bites
Chocolate almond crust
- ⅔ cup roasted almonds
- ⅓ cup roasted pecans
- ¼ cup unsweetened shredded coconut
- 5 dates
- 1 tablespoon maple syrup
- 1½ tablespoons cacao powder
- ¼ teaspoon sea salt
Chocolate almond crust
- Place a thin strip of parchment paper into each well of a mini muffin pan, and set aside.
- Put the almonds and pecans into a food processor and blend them until they become a course meal. Add the rest of the ingredients and blend until combined.
- Press about half a tablespoon of the mixture in each well of the prepared mini muffin pan, and keep it in the fridge while working on the filling.
Blueberry cheesecake filling
- Drain and rinse the cashews. Add them to a high powered blender along with the rest of the ingredients and blend until smooth. Pour over the crust and chill it in the freezer for 1-2 hours.
- Pull on the parchment paper to release the cheesecakes from the pan. Place them on a plate and leave them out to defrost for about 20 minutes to thaw, or cover them and keep it in the fridge.