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Vegan Blueberry Cheesecake Bites - They’re rich, creamy, and delicious, but dairy free and gluten free! Guilt free too! And when everything comes together in a blender, you really can’t complain! #vegan #vegancheesecake #cheesecakebites #blueberry #blueberrycheesecake #minidessert #dessert #frozendessert #tart #cashew #coconutyogurt #coconut #hotforfood
4.70 from 13 votes

Vegan Blueberry Cheesecake Bites

Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 24 cheesecakes
Calories: 123kcal
Author: Ai Willis
Creamy and delicious, but dairy free, gluten free, and guilt free too! And when everything comes together in a blender, you really can’t complain!
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Chocolate almond crust

  • cup roasted almonds
  • cup roasted pecans
  • ¼ cup unsweetened shredded coconut
  • 5 dates
  • 1 tablespoon maple syrup
  • tablespoons cacao powder
  • ¼ teaspoon sea salt

Blueberry cheesecake filling

  • 1⅓ cups raw cashews, soaked in water overnight
  • cup unsweetened coconut yogurt
  • 3 tablespoons maple syrup
  • tablespoons lemon juice
  • cup blueberries (fresh or frozen)
  • ½ vanilla bean
  • 2 tablespoons coconut oil
  • 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.
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Serving: 1cheesecake | Calories: 123kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 52mg | Potassium: 133mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg