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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

Servings: 24 cheesecake bites
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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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.
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