This Easy Dairy Free Mini Blueberry Cheesecake recipe is quick to make, deliciously sweet, creamy and the perfect Summer dessert. Honestly you willl find it hard to believe that there’s no cream cheese in site. If you’ve needed to have a dairy free option for desert on hand then this is your answer.

Made with two types of nuts – almonds and cashews, coconut cream, maple syrup, some lemon juice and of course dark purple blueberries, this makes for not only a yummy raw vegan dessert but a visual feast for the eyes. You can store this in the freezer for when you need to pull out a vegan dessert from nowhere.

The other secret is in the cashews and a little coconut cream. When blend into a filling it somehow turns into this magic creamy almost like cream cheese filling. Plus the blueberry topping makes it even more deleteble. All done in little time with simple ingredients.

(quick video below)

Why You’ll Love This Recipe

This vegan blueberry cheesecake recipe definitely got a big thumbs up from the non-vegan crew at home. 🤩 Even if your not a vegan you might also love to try our fab Vegan Carrot Cake Recipe with Coconut Cream Frosting? It’s so yum and delish and our Choc Chip Zucchini Loaf recipe too.

Recipe Ingredients

The Base Ingredients

The base recipe s a simple mix of almond nuts, sweet maple syrup (refined sugar free) coconut oil and a pinch of salt pressed into a muffin tin.

Almonds – a great alternative to biscuit based cheesecake recipes
Maple Syrup – natural and just the right amount of sweetness
Salt – just a little tiny bit to bring out the flavour
Coconut Oil – a great firming agent in dessert bases. You can omit this if you rather and add a couple of pitted dates instead

Vegan blueberry cheesecake filling & Topping Ingredients – What you’ll need.

Cashews – when soaked these become a magical dairy-free cream cheese alternative
Coconut Cream – ahh another dairy free cream option
Lemon Juice – a great natural setting agent
Vanilla Extract – the best flavour enhancer
Fresh Blueberries – little morsels of vitamin C and gorgeously purple (wondering what the health benefits of blueberries are? Great article here)

Recipe Tips

The most important thing to make these Mini Blueberry Cheesecakes is to soak your cashews overnight. There are two ways to soak your cashews – Fast and the overnight method.

Not sure how to soak your cashews?

The overnight method you’ll have to soak your cashews for at least 12 hours. (be sure to cover them completely).

The Fast Method is to pop your cashew nuts into a heatproof bowl and pour boiling water over them. This method speeds up the process and you can blitz them in an hours time. The downside of doing it this way, is that your nuts can loose certain nutrients.

One last tip is to dry your cashews before using them. Pop them onto a clean tea towel and pat dry to remove any leftover moisture.

Silicone cupcake liners – add a muffin liner made from silicone to make it easy to remove and serve your mini vegan blueberyy cheesecakes. They peel away from the cheesecakes really well instead of needing to get a butter knife and ease the frozen cakes from the muffin tin.

How To Make These Easy Dairy Free Mini Blueberry Cheesecakes Step by Step

Making the Base:

Blitz the almonds till fine. Then add the maple syrup, salt and melted coconut oil and blitz again so it forms a nice sticky dough. (try not to over blend the nuts). The base need to be kind of sticky so it sets like a buscuit crumb.

2. Add a tablespoon or more to each muffin cup of a muffin pan. Using a glass or jar press down gently to make it firm and to even out and flatten the base. Pop into the freezer while you make the filling.

3. Blend the soaked almonds, coconut cream, maple syrup, lemon juice and vanilla in a blender or high powered food processor until a smooth creamy texture. In a second mixing bowl set half the mix asisde for the blueberry layer. Pour the other half of the mix into the muffin tins and pop into the freezer.

4.Blend up the blueberries and add it to the remaining filling. Pop the blueberry topping onto the vegan cream cheese filling and freeze for 3 hours.

How to Serve

If they’re coming straight from the freezer, give them around 15-20 minutes on the bench at room temperature so they soften slightly and don’t require superhuman jaw strength.

Storage

Store leftovers in an airtight container in the freezer for up to a month.

Variations and Substitutions

Fresh Berries – This easy recipe will work with whatever berries are hanging around or in season. Blueberries, raspberries, blackberries, or strawberries all do the job beautifully. Just give the berry topping a taste while you are working with it. If you’re making a raspberry sauce version it may need a little extra maple syrup as they are usually a bit tart.

Lemon zest – Add a little lemon zest when adding the lemon juice to the vegan cream cheese mix if you like

Watch how to make this Easy Dairy Free Mini Blueberry Cheesecake Recipe

Frequently Asked Questions

Q.Can I use frozen blueberries instead of fresh for these mini vegan blueberry cheesecakes?

A. Frozen blueberries can work for the blueberry topping but they will release more liquid when thawing, so you might need to drain the excess liquid off before blitzing and mixing it in with the creamy cheesecake layers.

Q. Is low fat coconut milk ok to use instead of coconut cream?

A. The fat content the lite coconutl milk might not be enought to set the mini cheesecakes properly. You really need the coconut cream for this vegan cheesecakes. Full fat coconut milk may not have the right consistency either so I recommend to stick with the coconut cream.

Q. Can I make these mini vegan blueberry cheesecakes into one large vegan dessert?

A. Your shape your way! Yes this will work using a spring form pan to make a large cheesecake. You can pop this into a square or tray style tin to make a new version like blue berry cheesecake bars.

Rate the Recipe

I hope you love this Healthy Mediterranean Lentil Salad with Lemon Vinaigrette! If you make it, be sure to leave a rating so I know how you liked it! ⭐⭐⭐⭐⭐

Plant Based Recipes

WANT TO COOK LOVELY PLANT BASED MEALS BUT NO IDEA WHERE TO START?

Have a look the 58 Plant based recipe book. You’ll find it here.

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