No-Bake Mini Blueberry and Lemon Cheesecakes

60 mins
Serves 6
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Directions

  1. 1Start by soaking the cashews in boiled water for at least 15 minutes.
  2. 2Start by soaking the cashews in boiled water for at least 15 minutes.
  3. 3Start by soaking the cashews in boiled water for at least 15 minutes.
  4. 4Add blueberries to a small pot on medium heat and simmer for 6-7 minutes, crushing them once they soften.
  5. 5Add blueberries to a small pot on medium heat and simmer for 6-7 minutes, crushing them once they soften.
  6. 6Add blueberries to a small pot on medium heat and simmer for 6-7 minutes, crushing them once they soften.
  7. 7Allow the blueberry mixture to start to thicken before turning off the heat, then add the lemon and maple and set aside to cool.
  8. 8Allow the blueberry mixture to start to thicken before turning off the heat, then add the lemon and maple and set aside to cool.
  9. 9Allow the blueberry mixture to start to thicken before turning off the heat, then add the lemon and maple and set aside to cool.
  10. 10Add the base ingredients to a food processor and process for around 2 minutes until the date is fully broken up.
  11. 11Add the base ingredients to a food processor and process for around 2 minutes until the date is fully broken up.
  12. 12Add the base ingredients to a food processor and process for around 2 minutes until the date is fully broken up.
  13. 13Divide the base mixture evenly between the 6 muffin cups and press down with your fingers so it's compact.
  14. 14Divide the base mixture evenly between the 6 muffin cups and press down with your fingers so it's compact.
  15. 15Divide the base mixture evenly between the 6 muffin cups and press down with your fingers so it's compact.
  16. 16Drain the cashews and add to a high-speed blender with the remaining cheesecake mix ingredients, minus the lemon zest, then blend really well until smooth.
  17. 17Drain the cashews and add to a high-speed blender with the remaining cheesecake mix ingredients, minus the lemon zest, then blend really well until smooth.
  18. 18Drain the cashews and add to a high-speed blender with the remaining cheesecake mix ingredients, minus the lemon zest, then blend really well until smooth.
  19. 19Add the cashew mix to a bowl and mix with the zest.
  20. 20Add the cashew mix to a bowl and mix with the zest.
  21. 21Add the cashew mix to a bowl and mix with the zest.
  22. 22Divide the mixture evenly between the 6 muffin cups and smooth out to flatten/make even.
  23. 23Divide the mixture evenly between the 6 muffin cups and smooth out to flatten/make even.
  24. 24Divide the mixture evenly between the 6 muffin cups and smooth out to flatten/make even.
  25. 25Divide the blueberry jam evenly between the 6 muffin cups.
  26. 26Divide the blueberry jam evenly between the 6 muffin cups.
  27. 27Divide the blueberry jam evenly between the 6 muffin cups.
  28. 28Use a stick or chopstick to mix with some of the cashew mix, but not too much.
  29. 29Use a stick or chopstick to mix with some of the cashew mix, but not too much.
  30. 30Use a stick or chopstick to mix with some of the cashew mix, but not too much.
  31. 31Top with lemon zest and freeze for at least 60 minutes before removing from the cups.
  32. 32Top with lemon zest and freeze for at least 60 minutes before removing from the cups.
  33. 33Top with lemon zest and freeze for at least 60 minutes before removing from the cups.

Ingredients

  • 0.5 cup almond flour
  • 0.5 cup almond flour
  • 0.5 cup almond flour
  • 4 soft medjool dates, pitted
  • 4 soft medjool dates, pitted
  • 4 soft medjool dates, pitted
  • small pinch salt
  • small pinch salt
  • small pinch salt
  • 1 cup cashews, quick soaked
  • 1 cup cashews, quick soaked
  • 1 cup cashews, quick soaked
  • 3 tbsp maple syrup
  • 3 tbsp maple syrup
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 0.5 Zest from lemon
  • 0.5 Zest from lemon
  • 0.5 Zest from lemon
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut oil, melted
  • 2 tbsp plant milk
  • 2 tbsp plant milk
  • 2 tbsp plant milk
  • 0.75 cup blueberries, fresh or frozen
  • 0.75 cup blueberries, fresh or frozen
  • 0.75 cup blueberries, fresh or frozen
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice

Equipment

silicone muffin trayfood processorsmall pothigh-speed blenderbowlstick or chopstickairtight container

Tips

  • Store in an airtight container in the freezer and allow to sit for a few minutes to soften before eating.