Mini Raw Vegan Lemon & Blueberry Cheesecakes
Mini Raw Vegan Lemon & Blueberry Cheesecakes
No baking, no dairy — just pure, creamy, fruity perfection!
These adorable mini cheesecakes are everything you want in a dessert: tangy, sweet, and naturally wholesome. With a nutty crust and a silky lemon-cashew filling topped with juicy blueberries, they’re the perfect bite-sized treat for any occasion. 🌿✨
🥣 Ingredients
For the Crust:
- 1 cup raw almonds (or walnuts)
- 1 cup pitted dates
- 1 tbsp coconut oil, melted
- Pinch of salt
For the Filling:
- 1 ½ cups raw cashews, soaked for 4 hours or overnight
- ¼ cup fresh lemon juice
- ⅓ cup maple syrup (or agave)
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2–3 tbsp water (to blend)
For the Topping:
- Fresh blueberries
👩🍳 Instructions
- Make the crust:
- In a food processor, pulse almonds, dates, coconut oil, and salt until sticky and crumbly.
- Press evenly into a lined muffin pan or silicone molds. Set aside.
- Prepare the filling:
- Blend soaked cashews, lemon juice, syrup, coconut oil, vanilla, and zest until ultra-smooth.
- Adjust sweetness or tartness to taste.
- Assemble:
- Pour the creamy filling over each crust.
- Tap gently to remove air bubbles.
- Freeze:
- Freeze for at least 3 hours, or until firm.
- Serve:
- Top with fresh blueberries before serving.
- Let thaw for 10–15 minutes for the perfect texture.
🌿 Tips
- Add a swirl of blueberry purée before freezing for a marbled effect.
- Store leftovers in the freezer for up to 2 weeks.
- Make it extra zesty with a few drops of lemon essential oil (food-grade).
Bright, creamy, and bursting with berries — these Mini Raw Vegan Lemon & Blueberry Cheesecakes taste like sunshine in every bite! ☀️💜
