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Mini Raw Blueberry Cheesecakes

Prep Time:

Cook Time:

1 hour 30 Minutes

Serves:

2 Servings

Level:

Sweet

About the Recipe

Notes:
1 hour 30 minutes
Prepare a muffin tray with muffin liners or use a silicone muffin tray.
Pulse the almond flour and dates in a food processor until you create a crumbly, somewhat sticky mixture. Divide the mixture into your prepared muffin tray. Press the mixture down firmly to create a crust and set aside in the freezer.
Wipe clean the food processor and add the cashews, blueberries, lemon juice, coconut milk, and banana. Blend the mixture until you get a smooth, creamy texture. Remove the muffin tray from the freezer and spread approximately two tablespoons of the cashew mixture on top of the crusts, being sure to evenly distribute the mixture.
Put the muffin tray back in the freezer for at least one hour to set. When you are ready to enjoy the cheesecakes, remove them from the freezer five to ten minutes before to soften the cheesecake slightly. Enjoy!
Freeze in an airtight container for up to one week.
One serving is one cheesecake.
Add maple syrup or honey to the cashew mixture for more sweetness.
Fresh or frozen blueberries and/or coconut whipped cream. Soak the cashews in boiled water for 10 minutes.

Ingredients

56 grams Almond Flour

74 grams Pitted Dates

138 grams Cashews (soaked for at least two hours)

78 grams Frozen Blueberries

10 millilitres Lemon Juice

61 mililitres Canned Coconut Milk

1/2 Banana

Steps

Prepare a muffin tray with muffin liners or use a silicone muffin tray.


Pulse the almond flour and dates in a food processor until you create a crumbly, somewhat sticky mixture. Divide the mixture into your prepared muffin tray.


Press the mixture down firmly to create a crust and set aside in the freezer.


Wipe clean the food processor and add the cashews, blueberries, lemon juice, coconut milk, and banana.


Blend the mixture until you get a smooth, creamy texture.


Remove the muffin tray from the freezer and spread approximately two tablespoons of the cashew mixture on top of the crusts, being sure to evenly distribute the mixture.


Put the muffin tray back in the freezer for at least one hour to set. When you are ready to enjoy the cheesecakes, remove them from the freezer five to ten minutes before to soften the cheesecake slightly. Enjoy!

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