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no bake mini blueberry cheesecake

Mini No Bake Blueberry Cheesecakes

Maggie Michalczyk, RDN
Mini no bake blueberry cheesecakes are the perfect summer treat! They're made with a gluten-free date-nut crust and creamy blueberry layer that can be made dairy free.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 hours 8 minutes
Servings 12 mini cheesecakes

Ingredients
  

  • for the crust:
  • 1 cup raw almonds
  • 1 1/2 cups pitted dates
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened coconut flakes
  • 1/2 tsp. sea salt

for the filling:

  • 1 cup raw cashews
  • 1/2 cup vanilla yogurt or non-dairy yogurt
  • 1/2 cup unsweetened nut milk
  • 3/4 cup fresh or frozen blueberries
  • 1/4 cup maple syrup

Instructions
 

  • Line a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
  • Add all crust ingredients to a food processor and pulse until well combined. Mixture will be thick and sticky.
  • Use a tablespoon to portion out and press crust mixture into the base of lined muffin tin. Place in the freezer to set.
  • Prepare the cheesecake filling by adding all filling ingredients to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
  • Remove cheesecake crusts from freezer. Use a cookie scoop or a tablespoon to measure out the filling, adding on top of each crust, so that they are about 3/4 of the way full.
  • Return to freezer to set completely, at least 6 hours or overnight.
  • When ready to have remove from the freezer and let thaw on the counter for about 3-4 minutes. They’ll be easy to pop out of the muffin tin at that point!
  • Store in the freezer and enjoy!