Easy Dairy Free Mini Blueberry Cheesecake

This Easy Dairy Free Mini Blueberry Cheesecake recipe is quick to make and deliciously sweet, creamy and the perfect Summer dessert.

Course Cakes, Dessert

Cuisine American, Australian

Keyword Almonds, blueberry, vegan cheesecake

Prep Time 30

Cashew Soaking 12

Servings

Calories 332kcal

Cost $8

Ingredients

BASE

2 cup raw almonds
1/4 tsp salt
1 tab coconut oil melted
3 tab maple syrup

FILLING

2 cups cashews soaked overnight
1/2 cup coconut cream
1/2 cup maple syrup
1/4 cup lemon juice freshly squeezed
1 tsp vanilla
1 cup blueberries fresh
1/4 tsp xanthan gum optional

Instructions

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).
Press the base into greased muffin tins. Squash down with the base of a glass to make it even.
Pop into the freezer to firm.
To make the filling blend the soaked almonds, coconut cream, maple syrup, lemon juice and vanilla in a blender or high powered food processor until a smooth creamy consistency.
Add the xanthiun gum (if you are adding it) and whizz up again so it's nice and mixed through.
Set half the mix and aside for the blueberry layer. Pour the other half of the mix into the muffin tins and pop into the freezer.
Blend up the blueberries and add it to the remaining filling and smooth the layer on top of the muffin tins.
Freeze for around 3 hours. Bring out of the freezer at least 15 minutes before serving. (or longer if you like a much softer consistency.

Notes

In this recipe there is the option to add Xanthan Gum. It's actually a thickening agent. It makes the recipe slightly more smoother but not necessary and optional to add.

Nutrition