Hello everybody, it is Louise, welcome to our recipe page. 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 bit tasty. This is gonna smell and look delicious.
Browse new releases, best sellers or classics. Free delivery on eligible orders No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!
No-Bake Mini Vegan Blueberry Cheesecakes is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. No-Bake Mini Vegan Blueberry Cheesecakes is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular 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 cook it.
The ingredients needed to make No-Bake Mini Vegan Blueberry Cheesecakes:
- Make ready For the crust:
- Get 1 cup rolled oats
- Take 7 pitted dates
- Take Pinch salt
- Prepare For the filling:
- Prepare 6 pitted dates
- Get 3/4 cup nut butter of your choice
- Get 3/4 cup plant-based milk
- Get 1 tbsp lemon juice
- Prepare 1 tsp vanilla extract
- Prepare 1/2 cup frozen blueberries
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. 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.
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.
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. This No-Bake Layered Blueberry Cheesecakeis a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.
So that is going to wrap this up for this exceptional food no-bake mini vegan blueberry cheesecakes recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
