🌱 Mini Raw Vegan Lemon & Blueberry Cheesecakes
These Mini Raw Vegan Lemon & Blueberry Cheesecakes are creamy, bright, and naturally sweet. A nutty date crust holds a silky lemon-cashew filling, then each one gets piled with fresh blueberries. They’re no-bake, dairy-free, and just the right size for a pretty little dessert.
I love how the lemon keeps the filling light while the blueberries add a juicy pop on top. Make a batch ahead and keep them chilled — they look impressive and taste even better after a few hours in the fridge.
Jump to Recipe ↓ 🌱
Why You’ll Love These Mini Cheesecakes
- 🌱 Completely raw, vegan, and dairy-free
- 🍋 Bright lemon flavor
- 🫐 Fresh blueberry topping
- 🧀 Creamy cashew filling
- ⏱️ No-bake and make-ahead
- 🧁 Perfect individual portions
The Secret to a Creamy Raw Cheesecake
Soaked cashews blended until completely smooth create that classic cheesecake texture without any dairy. Fresh lemon juice and zest give the filling its bright flavor, while a few crushed blueberries folded in add pretty specks. Chilling is what firms them up, so don’t skip the rest time.
Frequently Asked Questions ❓
Do I need a high-speed blender? 🌀
It helps a lot. A high-speed blender makes the filling extra silky. A food processor can work, but blend longer and scrape down the sides often.
Can I use frozen blueberries? 🧊
Yes for mixing into the filling. Thaw and drain them first. For the topping, fresh blueberries look and taste best.
How long do they keep? 🕒
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw in the fridge before serving.
🌱 Mini Raw Vegan Lemon & Blueberry Cheesecakes
Ingredients 🛒
For the Crust
- 1 cup (140 g) raw almonds or walnuts
- 8–10 soft Medjool dates, pitted
- Pinch of salt
- Optional: 1 teaspoon coconut oil if the mixture needs help sticking
For the Filling
- 1½ cups (225 g) raw cashews, soaked and drained
- ⅓ cup (80 ml) full-fat coconut cream
- ¼ cup (60 ml) maple syrup or agave
- ¼ cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup fresh blueberries, lightly crushed (optional, for specks)
For Topping
- Fresh blueberries
Instructions 👩🍳
- Make the crust: Pulse the nuts, dates, and salt in a food processor until the mixture sticks together when pressed. Divide among 8–10 silicone muffin cups and press firmly into the bottoms.
- Make the filling: Blend the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, vanilla, and salt until completely smooth and creamy.
- Gently fold in the crushed blueberries if using.
- Spoon the filling over the crusts and smooth the tops. Tap the tray to release air bubbles.
- Refrigerate for at least 4 hours, or freeze for 1–2 hours, until firm.
- Remove from the molds and top with fresh blueberries just before serving.
Nutrition
| Nutrient | Per mini (1/10) |
|---|---|
| Calories | 225 |
| Protein | 5g |
| Net carbohydrates | 16g |
| Total carbohydrates | 19g |
| Fiber | 3g |
| Total fat | 16g |
| Sodium | 25mg |
Estimates based on cashews, dates, almonds, and coconut cream. Exact numbers may vary by nut type and sweetener amount.
Notes & Tips 💡
- Soak the cashews in hot water for 30–60 minutes for the creamiest filling.
- Silicone muffin cups make removing the minis very easy.
- For a firmer set, add 1 tablespoon melted coconut oil to the filling.
- Add the fresh blueberries just before serving so they stay plump and pretty.
These Mini Raw Vegan Lemon & Blueberry Cheesecakes are creamy, bright, and beautifully simple. A no-bake dessert that always feels special. 🍋🌱
If you make them, I’d love to see how they turned out — leave a comment or tag me!
