No-Bake Mini Blueberry and Lemon Cheesecakes

Name: No-Bake Mini Blueberry and Lemon Cheesecakes
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup almond flour; 4 soft medjool dates, pitted; small pinch salt; 1 cup cashews, quick soaked; 3 tbsp maple syrup; 2 tbsp lemon juice; 0.5 Zest from lemon; 0.5 tsp vanilla extract; 2 tbsp coconut oil, melted; 2 tbsp plant milk; 0.75 cup blueberries, fresh or frozen; 1 tsp maple syrup; 1 tsp lemon juice

Serves 6

tiktok.com

No-Bake Mini Blueberry and Lemon Cheesecakes

tiktok.com

Serves 6

Directions

1Start by soaking the cashews in boiled water for at least 15 minutes.
2Add blueberries to a small pot on medium heat and simmer for 6-7 minutes, crushing them once they soften.
3Allow the blueberry mixture to start to thicken before turning off the heat, then add the lemon and maple and set aside to cool.
4Add the base ingredients to a food processor and process for around 2 minutes until the date is fully broken up.
5Divide the base mixture evenly between the 6 muffin cups and press down with your fingers so it's compact.
6Drain 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.
7Add the cashew mix to a bowl and mix with the zest.
8Divide the mixture evenly between the 6 muffin cups and smooth out to flatten/make even.
9Divide the blueberry jam evenly between the 6 muffin cups.
10Use a stick or chopstick to mix with some of the cashew mix, but not too much.
11Top with lemon zest and freeze for at least 60 minutes before removing from the cups.

Ingredients

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

No-Bake Mini Blueberry and Lemon Cheesecakes

Serves 6

tiktok.com

No-Bake Mini Blueberry and Lemon Cheesecakes

tiktok.com

Serves 6

Directions

1Start by soaking the cashews in boiled water for at least 15 minutes.
2Add blueberries to a small pot on medium heat and simmer for 6-7 minutes, crushing them once they soften.
3Allow the blueberry mixture to start to thicken before turning off the heat, then add the lemon and maple and set aside to cool.
4Add the base ingredients to a food processor and process for around 2 minutes until the date is fully broken up.
5Divide the base mixture evenly between the 6 muffin cups and press down with your fingers so it's compact.
6Drain 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.
7Add the cashew mix to a bowl and mix with the zest.
8Divide the mixture evenly between the 6 muffin cups and smooth out to flatten/make even.
9Divide the blueberry jam evenly between the 6 muffin cups.
10Use a stick or chopstick to mix with some of the cashew mix, but not too much.
11Top with lemon zest and freeze for at least 60 minutes before removing from the cups.