No-bake vegan mini blueberry cheesecake


This no-bake vegan mini blueberry cheesecake are so cute right? Actually I want to named it Blueberry cheesecake ice cups because it was frozen and formed in a silicone muffin cups. It’s vegan and no bake. I keep this mini cheesecake at freezer and every time I want to eat it, I just take one of them and thaw it for few minutes.



This recipe inspired by with Mini Vegan Blackberry Cheesecakes

No-bake vegan mini blueberry cheesecake


  • For the crust:
  • 1 cup raw pecans
  • 1 cup pitted dates
  • pinch of salt
  • For the blueberry cheesecake filling:
  • 1 cup raw cashews
  • 1 cup fresh blueberries
  • juice of 1 lemon
  • 1/3 cup coconut oil, melted
  • 1/2 cup cold coconut milk
  • 1/3 cup maple syrup


  1. Place raw cashews in a bowl, pour with hot water and soak for one hour.
  2. In a food processor, blend the raw pecans and set aside.
  3. Add the pitted dates and sea salt into the same food processor, blend it.
  4. Return the pecans back into the food processor and process until all ingredients mixed well.
  5. Prepare silicon muffin cups, place one tablespoon of the pecan-date mixture, press down using your fingers to make the crust.
  6. Drain the soaked cashews and add them into the blender, add the blueberries, lemon juice, melted coconut oil, coconut milk and maple syrup. Blend together until smooth.
  7. Pour the filling into each muffin cups.
  8. Place the muffin cups into the freezer and freeze for 1-2 hours to allow the mixture to set.
  9. Let them remain in the freezer before you want to eat it.

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