Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, no-bake mini vegan blueberry cheesecakes. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

No-bake vegan cheesecakes without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert! It's creamy and packed with What goes into a no bake blueberry cheesecake recipe?

No-Bake Mini Vegan Blueberry Cheesecakes is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. No-Bake Mini Vegan Blueberry Cheesecakes is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook no-bake mini vegan blueberry cheesecakes using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make No-Bake Mini Vegan Blueberry Cheesecakes:

1. Get For the crust:
2. Prepare 1 cup rolled oats
3. Get 7 pitted dates
4. Get Pinch salt
5. Prepare For the filling:
6. Make ready 6 pitted dates
7. Get 3/4 cup nut butter of your choice
8. Take 3/4 cup plant-based milk
9. Make ready 1 tbsp lemon juice
10. Take 1 tsp vanilla extract
11. Get 1/2 cup frozen blueberries

Perfect dessert for a party since they can be transported You guys. I am obsessed with these mini no bake cheesecakes. These easy no-bake mini blackberry cheesecakes are raw vegan, gluten-free, soy-free, creamy and so delicious like cheesecake and ice cream cupcakes! I even like these better than traditional cheesecakes, which are usually made with a lot of cream cheese, heavy cream, or other ingredients.

Instructions to make No-Bake Mini Vegan Blueberry Cheesecakes:

1. In a blender or food processor, combine the crust ingredients.
2. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
3. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal. - Chill!
4. Combine the filling ingredients in a blender and blend on high until smooth and creamy. Pour on top of the crusts.
5. Defrost the frozen blueberries. - Spoon/swirl on top of the filling.
6. Freeze overnight.

With a layer of raspberry jam and chocolate. It's mini too, so one slice is the perfect amount, and is healthy and vegan! Fresh blueberries burst with flavor inside the cashew-based filling of these healthy, wholesome vegan cheesecakes. Spring is in the air, and we've got berries on our mind. We can't think of a better way to celebrate the end of a long, cold winter than with Melissa. these are soo good, and easy to make since you don't have to bake them.

So that is going to wrap it up with this special food no-bake mini vegan blueberry cheesecakes recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!