What do you do on a snowy day like this? Guess it's time to update another baking adventure
This is a sweet, creamy vegan dessert that can fit in the palm of your hand. They are super cinch to make, but they look fancy. Just the right bite of sweetness with the blueberries tang. I made mine in a muffin cups but you can also just make one big cheesecake if you prefer.
They don't take much time to whip up at all. I also think any berry will work in this.
- 1½ cup raw almonds
- 8-10 medjool dates
- 2 cups raw cashews nuts, soaked overnight
- 1 cup fresh blueberries
- 1/3 cup squeezed lemon juice
- 1/3 cup coconut oil, melted
- 2/3 cup full fat coconut milk, refrigerated
- 1/3 cup pure maple syrup
Drain and rinse the cashew nuts
In a food processor, combine the dates and almonds. Slowly a little at a time add water until you see the mixture clump together. Once it looks like it's holding together, press a little bit into the bottom of each muffin cup. I use silicone muffin liner for these but you can also use paper liners.
Once all the crust is pressed into the muffin cups, place them in the fridge while you make the cheesecake part.
In a the food processor, combine all the cheesecake ingredients and blend until smooth. Spoon the cheesecake mixture into each muffin cup. Fill them up to the top. Once you are done, place them in the fridge to chill. They need a good 6 hours or so to set up pretty well. You can speed up the process by placing them in the freezer for a bit though. These can be stored in the fridge or freezer, whichever you prefer. They should last a couple of weeks in the fridge and up to 6 months in the freezer.