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Vegan Blueberry Cheesecake Cups: Refined-Sugar-Free Recipe (with Video)

Wheat-free, Blender, Soy-free
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healthyveganeating

Discover our Vegan Blueberry Cheesecake Cups: Refined-Sugar-Free Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
6

Prep 20min | Cook 2h

Ingredients

Crust
- 1 c nuts
- 2 Medjool dates
- 0.5 tsp vanilla
- pinch Salt
Topping
- 10 oz Blueberries
Filling
- 1.5 c raw cashews
- 8 Medjool dates, pitted
- 1 tbsp Lemon juice
- 1.5 tsp vanilla
- pinch Salt
- 0.5 c non-dairy milk
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Directions

MAKING THE CRUST
1. Combine crust ingredients in a food processor and blend until the mixture gets sticky. Do not over-blend.
2. Press an even amount of crust mixture into the base of a six-cup muffin pan.
MAKE THE FILLING
1. Combine filling ingredients in a high-speed blender and blend until a thick and smooth consistency is achieved.
2. Add an equal amount over the crusts in the muffin pan. Make sure to leave space for the blueberries.
ADD THE BLUEBERRIES
1. Top each cake with a spoonful of thawed blueberries and gently press into the filling center. Freeze for 2-3 hours.
2. Before serving, remove them from the freezer. Remove the cakes from the pan and top with more blueberries. Allow to thaw for 5 minutes or more depending on the consistency you want your cheesecake to be.

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