This no-bake vegan mini blueberry cheesecake are so cute right? Actually I want to named it Blueberry cheesecake ice cups because it was frozen and formed in a silicone muffin cups. It’s vegan and no bake. I keep this mini cheesecake at freezer and every time I want to eat it, I just take one of them and thaw it for few minutes.
This recipe inspired by Tastemade.com with Mini Vegan Blackberry Cheesecakes
No-bake vegan mini blueberry cheesecake
Ingredients:
- For the crust:
- 1 cup raw pecans
- 1 cup pitted dates
- pinch of salt
- For the blueberry cheesecake filling:
- 1 cup raw cashews
- 1 cup fresh blueberries
- juice of 1 lemon
- 1/3 cup coconut oil, melted
- 1/2 cup cold coconut milk
- 1/3 cup maple syrup
Instructions:
- Place raw cashews in a bowl, pour with hot water and soak for one hour.
- In a food processor, blend the raw pecans and set aside.
- Add the pitted dates and sea salt into the same food processor, blend it.
- Return the pecans back into the food processor and process until all ingredients mixed well.
- Prepare silicon muffin cups, place one tablespoon of the pecan-date mixture, press down using your fingers to make the crust.
- Drain the soaked cashews and add them into the blender, add the blueberries, lemon juice, melted coconut oil, coconut milk and maple syrup. Blend together until smooth.
- Pour the filling into each muffin cups.
- Place the muffin cups into the freezer and freeze for 1-2 hours to allow the mixture to set.
- Let them remain in the freezer before you want to eat it.
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