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Vegan Mini Vanilla Blueberry Cheesecakes

Course Desserts, No Bake
Prep Time 2 hours
Cook Time 2 hours
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 300kcal

Ingredients

crust

  • 12 medjool dates
  • 1/3 cup runny almond butter
  • 2 cups old fashioned oats
  • 1/4 cup + 2 tbsp dairy free milk (add more if mixture is too thick)

filling

  • 2 and 1/2 cups raw cashews (soaked for 2 hours in hot water then rinsed and drained)
  • 3/4 cup almond milk
  • 1/2 cup maple syrup
  • 1/2 cup hemp hearts
  • 1 tbsp vanilla extract
  • 1/4 cup room temp coconut oil

blueberry compote

  • 12 ounces frozen blueberries
  • 1 cup water
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds

Instructions

  • add the crust ingredients to a food processor and blend until a grainy consistency.
  • then, add to parchment lined muffin cups and pat down.
  • for the blueberry compote, add all ingredients but the chia seeds to a pan and once mixture comes to a boil, cook for 20 minutes on medium-low. be sure to stir often. then, after 20 minutes, add the chia seeds, cook another 5 minutes and cool down for at least 30 minutes.
  • mix the filling ingredients in a high powered blender until a smooth and creamy texture forms.
  • then, add a few spoonfuls on top of the crust and fill to the top.
  • place in the freezer for 20 minutes, then add the blueberry compote on top. place back in the freezer for at least two hours. the cheesecakes can be stored in the fridge or freezer but i recommend the freezer in an airtight container, because that's all i have tried. just let them thaw about 15-20 minutes before serving because the blueberries will be rock hard and icy.