It’s blueberry season!!! In these raw bites, fresh sweetness and slight tartness of the blueberries is amplified with lemon to make a perfect vegan cheesecake taste. They are naturally sweetened with coconut and maple syrup making a light dessert with tons of flavor.
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Raw Mini Blueberry Lemon Cheesecakes
This paleo blueberry cheesecake is creamy, sweet and slightly tart with a coconut almond crust. It is naturally gluten-free and vegan.
Tips: (1) You can buy mini cheesecakes pans, or you can use regular muffin pans using strips of parchment paper at the bottom of the pan and pulled them out using the Minimalist Baker’s tip. She also recommended sliding them out with a butter knife in the side of the pan, and both work well. (2) Select a mini muffin pan and you will make ~36 mini cheesecakes or use a regular muffin pan and you will make ~18 sized cheesecakes.
Credit: My Real Dish
Ingredients
Coconut Almond Crust
- 2 cups almonds
- ¼ teaspoon Redmond Real Salt
- 3 tablespoons maple syrup
- ¼ cup coconut oil
- ¼ cup shredded coconut
Filling
- 1 ½ cup cashews (soaked for at least 4 hours or flash soaked with boiling water)
- 1 can of coconut milk or cream refrigerated overnight (the hard part + 2 tablespoons remaining liquid from the bottom of the can)
- 2 ounces lemon juice
- 1/4 cup coconut oil softened or melted
- 1/4 cup maple syrup
- 1 cup blueberries (1 pint)
- 1 teaspoon vanilla
Blueberry Sauce
- 1 1/2 cup fresh blueberries
- 2 tablespoons maple syrup
Directions
- Prepare the cashews by soaking them for at least 4 hours, or pouring boiling water over them and letting them soak for at least 1 hour. Then rinsing them until the water is clear.
- Clean the blueberries using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Soak).
- Prepare the muffin tins (see tips).
- Start with crust. Using a food processor to grind the almonds into almond meal. Add the remaining ingredients into the food processor and grind until smooth.
- Place the almond meal mixture into bottom of the muffin tins and press firmly using your fingers or a spoon until it is firmly and evenly distributed.
- Place crust in the fridge while preparing the cheesecake filling.
- Place all cheesecake filling ingredients in a high-powered blender or Vitamix, and blending until smooth.
- Pour the cheesecake blend on top of the crust in the tins.
- Put them in the freezer to harden quickly ~30 minutes or in the refrigerator for ~2 hours.
- Before serving, prepare the blueberry sauce on the stove. Add the blueberries and maple syrup to a small pan over medium heat and stir for 10 minutes until they become soft and the sauce forms.
