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 it 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, enjoy!
To be honest, I debated whether or not to call these vegan cheesecakes. From a non-vegan perspective, they don't taste like a 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!!
Vegan Blueberry Cheesecake Bites
Ingredients
Chocolate almond crust
- ⅔ cup (97g) roasted almonds
- ⅓ cup (45g) roasted pecans
- ¼ cup (23g) unsweetened shredded coconut
- 5 dates
- 1 tablespoon (39g) maple syrup
- 1½ tablespoons (7g) cacao powder
- ¼ teaspoon sea salt
Blueberry cheesecake filling
- 1⅓ cups (200g) raw cashews, soaked in water overnight
- ⅔ cup (230g) unsweetened coconut yogurt
- 3 tablespoons (58g) maple syrup
- 1½ tablespoons (22g) lemon juice
- ⅔ cup (93g) blueberries (fresh or frozen)
- ½ vanilla bean
- 2 tablespoons (20g) 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.
I shared these no bake blueberry cheesecake bites on Fiesta Friday co-hosted by Dianne and Jhuls!
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!