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.
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.