Blueberry Lemon Mini Cheesecakes

Lemon and blueberry is a classic, taste-good flavor combination that everyone can fall in love with. There is just something about this particular flavor pairing that hits your tastebuds with the right amount of sweet and tart.

These no bake mini cheesecakes have a chewy nutty layer topped with a super creamy, sweet, blueberry, cashew cheesecake layer.  A seriously tasty, healthy treat!

After all, who can resist a dessert when it comes in such a cute little package?

Cheesecake is one of my favorite desserts and if love cheesecake too, but don’t need an entire cheesecake in the house, try mini cheesecakes instead.

This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd. The individual ready-to-go single servings is the way to go for gatherings. They are simple, straightforward, and at only a few bites each, they are awesome for portion control.

This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this is made with cashews, coconut milk and flavoured with lemon. It’s like a tropical holiday in your mouth! I can't get enough of them.

There are few things that go together better than a nutty base topped with blueberry cashew cream filling so if you are craving something delish, these small but mighty slices of heaven will definitely hit the spot.

This is one of the yummiest and easiest healthy sweet dessert recipes ever! Luxurious, creamy, bursting with flavor and using good-for-you ingredients.

It delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as these babies are sure to wow, as well as your taste buds.

The perfect portion-controlled treat for an any time healthy snack or dessert! Or any time you are craving a little something sweet but want to stay on track with your healthy eating plan.

Why you will love this recipe

Creamy and indulgent. Despite being dairy-free, what I love about these bites is that they offer a velvety, creamy texture and a rich,indulgent flavor that rivals traditional cheesecake!

Endless easy flavor varieties. You can create a wide variety of flavors, from classic vanilla to fruity, chocolatey, or nutty options, making them adaptable to your taste preferences.

With the no-bake approach, experimenting with different flavors is simple and easy and there’s no need for an oven.

Mini and portion-controlled. The bite-sized mini portions make them perfect for satisfying your dessert cravings without overindulging,and they’re great for sharing at parties or gatherings.

No baking - less mess to clean and no risk of burning these delicious treats. This also means no more excuses for those of you who “don’t know how to cook”.

If anyone is ever sceptical of treats without refined sugar or dairy, these are what I make them – always a crowd pleaser!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword blueberry lemon cheesecake cups, blueberry lemon mini cheesecakes, clean eating dessert or snack, healthy cheesecakes, healthy mini cheesecakes

Servings 12

Ingredients

Base Crust

• 1 1/2 cups almonds or walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 teaspoon vanilla extract

Blueberry Filling

• 1 cup cashews, soaked 3+ hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1 cup blueberries, fresh or frozen and drained
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 lemon, juice and zest

Instructions

Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a muffin pan with parchment or silicone liners.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake bases.

  Divide and press the base mixture into the bottom of your muffin liners evenly. Refrigerate while you prepare the filling.

Blueberry Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, blueberries, coconut oil, honey and lemon juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Divide the mixture among the muffin liners, on top of the chilled crusts and spread evenly with the back of a spoon, then place back in the refrigerator.

  Spoon blueberry filling into muffin tins and garnish with fresh blueberries and lemon zest as desired.

  Cover and place in the freezer for at least 3 hours to set. You can also refrigerate overnight to set.

  Once frozen, remove cheesecake bites from muffin tin and transfer to an airtight, freezer safe container.

  You can store these in the freezer for up to 3-4 weeks and the refrigerator for up to one week. Once frozen, I recommend refrigerating for about an hour to get a softer texture, but this is up to you.

   

   

   

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites