Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, no-bake mini vegan blueberry cheesecakes. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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No-Bake Mini Vegan Blueberry Cheesecakes is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. No-Bake Mini Vegan Blueberry Cheesecakes is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have no-bake mini vegan blueberry cheesecakes using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make No-Bake Mini Vegan Blueberry Cheesecakes:
- Make ready For the crust:
- Make ready 1 cup rolled oats
- Prepare 7 pitted dates
- Prepare Pinch salt
- Prepare For the filling:
- Prepare 6 pitted dates
- Take 3/4 cup nut butter of your choice
- Prepare 3/4 cup plant-based milk
- Make ready 1 tbsp lemon juice
- Get 1 tsp vanilla extract
- Take 1/2 cup frozen blueberries
However, you will need to leave it in the freezer to set for at least a few hours before serving. The one secret to making the perfect vegan blueberry cheesecake is to blend the cashews as long as you can. A high-speed blender can blend the cheesecake filling in a few minutes. There should be no noticeable cashew pieces in the filling when you're tasting it.
Instructions to make No-Bake Mini Vegan Blueberry Cheesecakes:
- In a blender or food processor, combine the crust ingredients.
- Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
- Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal. - Chill!
- Combine the filling ingredients in a blender and blend on high until smooth and creamy. Pour on top of the crusts.
- Defrost the frozen blueberries. - Spoon/swirl on top of the filling.
- Freeze overnight.
Credit: Mary Ellen Phipps, RDN, registered dietitian and spokesperson for the U. Highbush Blueberry Council shares with us her insights for National Blueberry Month. Blueberries are a great choice to add to your daily routine. Not only are they super convenient (no peeling or chopping needed!), but they're just plain delicious too. 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.
So that is going to wrap it up for this special food no-bake mini vegan blueberry cheesecakes recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
