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 King’s vegan take on blueberry cheesecake from Easy. Whole. Vegan: 100 Flavor-Packed, No-Stress Recipes for Busy Families. This antioxidant-packed raw dessert captures the creaminess of its traditional dairy-based counterpart without any of the cruelty or cholesterol, making it the perfect bite-sized addition to your first picnic of the season.
Makes 18 mini cheesecakes
What you need:
For the crust:
1½ cups raw almonds
8 to 10 Medjool dates, pitted
1 to 2 teaspoons water
For the filling:
2 cups raw cashews, soaked overnight in water
1½ cups fresh blueberries, plus more for topping
½ cup maple syrup
⅓ cup melted coconut oil
Juice of 1 lemon (or 2 tablespoons lemon juice)
½ teaspoon salt
What you do:
1. For the crust, in a food processor, combine almonds and dates. Slowly add water, 1 teaspoon at a time as needed, until mixture clumps together.
2. Place liners in muffin pan. Press a little bit of crust into each cup. Place in refrigerator while making the cheesecake filling.
3. For the filling, in a food processor, combine cheesecake ingredients until mixture is smooth, about 1 to 2 minutes.
4. Spoon cheesecake mixture into each muffin cup, filling to the top. Once all muffin cups are filled, place muffin pan into refrigerator for 6 hours until completely firm. You can also place cheesecakes into the freezer for 1½ hours to speed up the process.
5. Serve topped with fresh blueberries, if desired.
Photo courtesy of The Experiment
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