Mini Vegan Blueberry Cheesecake

No Cashews, Tofu, or Cream Cheese!

Scribbled Underline

Easy-to-make, no-bake mini vegan blueberry cheesecake that contain no cashews or tofu. This creamy dairy-free dessert can be made with either fresh or frozen berries.

Gather the Ingredients

For the Base: – rolled oats – raw almonds – coconut sugar – unsweetened shredded coconut – coconut oil

Gather the Ingredients

For the Filling: – raw blanched almonds  – blueberries – lemon juice – pure maple syrup – coconut oil – vanilla extract – blueberry sauce (optional)

For the Base: – Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender. - Blend, then add shredded coconut and coconut oil.

For the Base: – Pulse until combined. – Divide mixture evenly between 12 muffin cups and press down – Place muffin pan in freezer and chill for at least 15 minutes.

For the Filling: – Add the almonds, blueberries, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender. - Blend until the mixture is  smooth.

– Divide the cheesecake mixture evenly between the 12 muffin cups. Place back in  the freezer for at least 2 hours. – Remove from freezer ½ hour before serving.

– Garnish and serve. – Store uneaten cheesecakes in the freezer in an airtight container.

Topping ideas: - blueberry sauce - raspberry sauce - dairy-free whipped cream - fresh berries