Blueberry Mini Cheesecakes



Blueberry Mini Cheesecakes

Who said you can’t start your day with cheesecake? This is a healthier take on dessert which you could probably eat for breakfast too!
We all love cheesecake, and here is fabulous no-bake, blueberry mini-cheesecake recipe!
Nutty base, creamy cheese filling naturally flavoured with blueberries. No refined-sugar. Very easy to make and perfect to serve at gatherings. Delicious!
These babies are on the healthy side because they are made using wholesome ingredients. They are not necessarily low(er) in calories than the typical cheesecake because we all know, that low calories don't mean it's healthy. Let's change our mentality, and say yes to wholesome food
Perfect for anyone looking for a healthier dessert option or a guilt free indulgent treat whenever you want!
Course Dessert, Snack


  • 1 cup almonds or walnuts or a mix
  • 1 cup oats, instant or quick
  • 1/2 cup dates, soaked at least 30 minutes and drained
  • 1/4 cup peanut (or any other nut or seed) butter


  • 1 cup cashews, soaked 3+ hours and drained
  • 1 cup coconut butter, store bought or recipe link below in notes
  • 1 1/2 cups blueberries, fresh or frozen, thawed
  • 2 tablespoons honey or maple syrup
  • 1 lemon, juice and zest



  • Line a 6×6 inch square pan with baking paper or use a silicone muffin tin. Set aside.
    Place the almonds into a food processor and process until broken down and crumbly.
    Add dates, oats and peanut butter and continue to process until a sticky dough forms.
    Some bits of nuts left are good for a bit of texture.
    Press the crust mixture on the bottom of each of 10 (approximately) muffin tin cavities or on the base of your prepared 6×6 inch tin. Place in the freezer whilst making filling.


  • Combine all filling ingredients in the food processer and process until smooth and creamy.
    Spoon filling mixture out onto the muffin crusts or spread into an even layer in your baking pan.
    Freeze until firm enough to pop out of the silicone muffin tin or slice – about 6-8 hours.
    To store: Place the cheesecakes in an airtight container and store in the freezer for up to 1 month. Allow to thaw for 5-10 minutes before enjoying.


To make your own coconut butter get the recipe here: Homemade Coconut Butter
Print Recipe

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

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