Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, no-bake mini vegan blueberry cheesecakes. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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No-Bake Mini Vegan Blueberry Cheesecakes is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. No-Bake Mini Vegan Blueberry Cheesecakes is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook no-bake mini vegan blueberry cheesecakes using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make No-Bake Mini Vegan Blueberry Cheesecakes:
- Make ready For the crust:
- Make ready rolled oats
- Prepare pitted dates
- Prepare salt
- Take For the filling:
- Take pitted dates
- Get nut butter of your choice
- Get plant-based milk
- Prepare lemon juice
- Make ready vanilla extract
- Prepare frozen blueberries
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.
Steps 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.
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. 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. 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.
So that is going to wrap it up for this exceptional food no-bake mini vegan blueberry cheesecakes recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in 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!
