These blueberry cheesecake bites are the perfect no-bake treat! Bursting with fresh blueberry flavor and made with wholesome ingredients like cashews and maple syrup, they're irresistibly delicious. Whether you're hosting a party or just need a quick dessert fix, these little bites are sure to impress!
To be honest, I debated whether or not to call these cheesecakes. From a non-vegan perspective, they don't taste like real cheesecake. Of course not, right? There's no cheese in it!
But they're close, and they're so delicious! When they're fully thawed out, they get so creamy and almost mousse-like.
Key Ingredients
Raw cashews: Use raw, not roasted, cashews that have been soaking in water overnight. This way, they're softer and much easier to blend.
Coconut yogurt: Unsweetened coconut yogurt is best here!
Maple syrup: You can also use agave syrup.
Lemon juice: Adds a tang and brightens the flavor!
Blueberries: You can use either fresh or frozen blueberries.
Recipe Tips
Use a high powered blender. This is my top tip for this recipe! Using a high powered blender is the only way you're get a smooth and creamy cheescake bite.
Chill completely. These cheesecakes need to be solid for them to pull out of the muffin pan, so be patient and leave them in the freezer for at least an hour.
Thaw them before serving. These vegan blueberry cheesecakes are best eaten cold but fully thawed out. After you pop them out of the pan, put it on a dish and let it thaw for about 20 minutes.
Blueberry Cheesecake Bites Recipe
Ingredients
Chocolate almond crust
- ⅔ cup roasted almonds
- ⅓ cup roasted pecans
- ¼ cup unsweetened shredded coconut
- 5 dates
- 1 tablespoon maple syrup
- 1½ tablespoons cacao powder
- ¼ teaspoon sea salt
Blueberry cheesecake filling
- 1⅓ cups raw cashews, soaked in water overnight
- ⅔ cup unsweetened coconut yogurt
- 3 tablespoons maple syrup
- 1½ tablespoons lemon juice
- ⅔ cup blueberries (fresh or frozen)
- ½ vanilla bean
- 2 tablespoons coconut oil
- ¼ teaspoon sea salt
Instructions
Chocolate almond crust
- Place a thin strip of parchment paper into each well of a mini muffin pan, and set aside.
- Put the almonds and pecans into a food processor and blend them until they become a course meal. Add the rest of the ingredients and blend until combined.
- Press about half a tablespoon of the mixture in each well of the prepared mini muffin pan, and keep it in the fridge while working on the filling.
Blueberry cheesecake filling
- Drain and rinse the cashews. Add them to a high powered blender along with the rest of the ingredients and blend until smooth. Pour over the crust and chill it in the freezer for 1-2 hours.
- Pull on the parchment paper to release the cheesecakes from the pan. Place them on a plate and leave them out to defrost for about 20 minutes to thaw, or cover them and keep it in the fridge.
Nutrition
More Desserts
If you want more blueberry desserts, try this gluten free blueberry muffin recipe or blueberry coffee cake recipe!
These classic cheesecake bars and this yuzu cheesecake are traditional cheesecakes made with real cream cheese, and they're both so creamy and rich.
Want another no-bake dessert? Make this super easy icebox cake!
Krista says
Hello,
I know its ok to freeze them before u eat but, can I leave them in the freezer for a few weeks without them going mushy, when thawed?
Thank u for your time & they look amazing, cannot wait to make them for my brother. He has recently found out that he is alergic to milk from a cow & whey.
Ai says
Hi Krista! I would say you can keep them in the freezer for up to a month if stored properly in an airtight container. Hope you and your brother enjoy them!