These blueberry cheesecake bites are the perfect no-bake treat! Bursting with fresh blueberry flavor and made with wholesome ingredients like cashews and maple syrup, they're irresistibly delicious. Whether you're hosting a party or just need a quick dessert fix, these little bites are sure to impress!
To be honest, I debated whether or not to call these 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.
Key Ingredients
Raw cashews: Use raw, not roasted, cashews that have been soaking in water overnight. This way, they're softer and much easier to blend.
Coconut yogurt: Unsweetened coconut yogurt is best here!
Maple syrup: You can also use agave syrup.
Lemon juice: Adds a tang and brightens the flavor!
Blueberries: You can use either fresh or frozen blueberries.
Recipe Tips
Use a high powered blender. This is my top tip for this recipe! Using a high powered blender is the only way you're get a smooth and creamy cheescake bite.
Chill completely. These cheesecakes need to be solid for them to pull out of the muffin pan, so be patient and leave them in the freezer for at least an hour.
Thaw them before serving. These vegan blueberry cheesecakes are best eaten cold but fully thawed out. After you pop them out of the pan, put it on a dish and let it thaw for about 20 minutes.
Blueberry Cheesecake Bites Recipe
Ingredients
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
Blueberry cheesecake filling
- 1⅓ cups raw cashews, soaked in water overnight
- ⅔ cup unsweetened coconut yogurt
- 3 tablespoons maple syrup
- 1½ tablespoons lemon juice
- ⅔ cup blueberries (fresh or frozen)
- ½ vanilla bean
- 2 tablespoons coconut oil
- ¼ teaspoon sea salt
Instructions
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.
Nutrition
More Desserts
If you want more blueberry desserts, try this gluten free blueberry muffin recipe or blueberry coffee cake recipe!
These classic cheesecake bars and this yuzu cheesecake are traditional cheesecakes made with real cream cheese, and they're both so creamy and rich.
Want another no-bake dessert? Make this super easy icebox cake!
janice sisemore says
looks so good. Need somebody to make me some
Ai says
Thanks Janice! You should definitely find someone to make it for you, but you might end up having to share😂
Rita says
Such color!
Ai says
Blueberries give off such a beautiful color, don't they?
Jhuls | The Not So Creative Cook says
Ai, these are perfect party treats. And did you say guilt-free? Ha! So that means I could eat as many as I like. 😀 They look absolutely gorgeous and delicious! Thank you for sharing at Fiesta Friday party!
Ai says
Thanks Jhuls! And of course, you can have as many as you can eat!😂
Simone says
These look like MORE! I love everything blueberry. I have 2 blueberry bushes in my yard 🙂
Ai says
Thanks Simone! So jealous you have your own blueberry bushes!
Karen says
These look so delicious I don't think I'd miss the cheese! And I love not having to turn on the oven in the summer!
Ai says
Thanks Karen! Nothing worse than using your oven on a hot humid day, right?
Helen at the Lazy Gastronome says
These are beautiful little bites! I'd be honored if you shared them and some of your other recipes at our What's for Dinner party!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-202/
Ai says
Thanks Helen! I'll come join your party right now 😉
Clarrisa says
Wow, those look SOOOO good! My husband is on a very strict weird diet right now, so I'm always looking for stuff that's vegan, gluten-free and sugar free. But even with this one, he can't have cashews, coconut, or yogurt. Booo-- I might just have to make them for myself!
Ai says
Definitely make them for yourself! But wow, that's a pretty strict diet. Would love to know details of what he can/can't eat! Maybe I can come up with a delicious recipe 🙂
The Girl Next Door says
Ooh, these little bites look absolutely heavenly! I bet they tasted equally fantabulous. 🙂
We don't get fresh blueberries here in India, where I live. If we do come across some, they aren't very fresh and are frightfully expensive. I'd love to get my hands on some good-quality blueberries some time, so I can try out this recipe.
Ai says
Thank you so much! Fresh blueberries are expensive here in Japan as well. I get mine frozen, or fresh ones from Costco!
Roslia Santamaria says
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Ai says
Thanks Roslia! Hope you enjoy them 🙂
Kylee from Kylee Cooks says
I'm a sucker for cheesecake - these look amazing!
Ai says
Thanks Kylee!
Pavani says
Wow, it looks so delicious and beautiful presentation. Bookmarked it and soon will try this. Thanks for the recipe.
Ai says
Thanks Pavani! Hope you like them 🙂
Charlene | Better Living and Personal Developement says
Oh my this looks delicious! Your pictures are top notch. I enjoy your blog very much.
Ai says
Thanks Charlene 🙂
Nyxie says
These look beautiful 😀
Ai says
Thanks Nyxie!
Of Goats and Greens says
Very pretty, and I love blueberries... Thanks for sharing with Fiesta Friday.
Ai says
Thank you! Happy Fiesta Friday!
Sonila says
These blueberry cheesecake bites look so easy, healthy and delicious!! Adding them to my list of goodies to make during summer break for the whole family:).
Ai says
Thank you Sonila! Hope you like it 🙂
Heather Behrends says
These look incredible! I have never experimented with anything like vegan cheesecake and would have had no idea how to make it. I didn't even know coconut yogurt existed! Your pictures are gorgeous!
Ai says
Thanks Heather! I'd only seen coconut yogurt online, but never in stores. In Japan, vegan yogurts are almost always soy-based, which I don't like the flavor of. So I was beyond excited when I found little single-serving containers of it at my local store! So yum!!
NancyC says
What a great dessert idea for summer! These cheesecake bites look wonderful!
Ai says
Thanks Nancy!
Aimee says
These are so gorgous! Showing me up Ai. 😛
Ai says
Ha! Your hostess cupcake cheesecake looked delicious too!
Aimee DiPasquale says
thank you! I'm getting a lightbox today! hopefully that'll help with my pictures.
Ai says
So cool! Can't wait to see your new photos 🙂
Silvia says
I am not vegan but These looks so appealing that I will have to give it a try!
Ai says
Hope you like it Silvia!
Trop Rockin Tammy says
I love blueberries. These cheesecake bites look great for a light summer dessert.
I love blueberries. These
Ai says
I love blueberries too! So delicious!
Jacqueline Debono says
I love these mini cheesecakes! Blueberries are such a fabulous fruit to use. They add colour and are so healthy too! I'm not vegan but want to try these asap!
Ai says
Thanks Jacqueline! I'm not a vegan either, just dairy-free for the most part, but I think these are enjoyable for everyone 🙂
Veronica Bareman says
These look so delicious! Can't wait to try them, Ai!!!
Ai says
Thank you Veronica! Hope you like it!
Krista says
Hello,
I know its ok to freeze them before u eat but, can I leave them in the freezer for a few weeks without them going mushy, when thawed?
Thank u for your time & they look amazing, cannot wait to make them for my brother. He has recently found out that he is alergic to milk from a cow & whey.
Ai says
Hi Krista! I would say you can keep them in the freezer for up to a month if stored properly in an airtight container. Hope you and your brother enjoy them!