Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, no-bake mini vegan blueberry cheesecakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

No-Bake Mini Vegan Blueberry Cheesecakes is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. No-Bake Mini Vegan Blueberry Cheesecakes is something which I have loved my entire life. They are fine and they look wonderful.

Discover the range of MINI models & find the perfect MINI for you. who's in? No-bake vegan cheesecake without having to soak a single cashew. Two ingredient crust topped with the creamiest date-sweetened filling and purple berry swirls, these mini blueberry cheesecakes are an easy, healthy, SO dreamy dessert! Both work great.) Scrape down the sides of the bowl at least once.

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

This no-bake, vegan blueberry cheesecake is about to blow your mind. There's nothing quite like a deliciously fresh and tart blueberry jelly on top of that cream purple cheesecake filling. All balanced perfectly with a crunchy but buttery biscuit base. If you have ever wondered "As a vegan, can I ever eat cheesecake?" then wonder no more.

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.

All balanced perfectly with a crunchy but buttery biscuit base. If you have ever wondered "As a vegan, can I ever eat cheesecake?" then wonder no more. Whether you're plant-based or not, you have to give this recipe a try. Our vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too. It's perfect to serve on warm days as a cool, sweet dessert.

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