Mini Blueberry Cheesecake Bites

An easy, no bake cheesecake bites recipe. Luxurious, creamy, sweet, customizable, and seriously amazing. It features a rich, nutty crust topped with a creamy, tangy cheesecake filling and a colorful blueberry topping.

The BEST cheesecake recipe! It's easy to make and SO darn good. 

It is packed with nutrients since it is made with whole, unprocessed ingredients like nuts, fruit, coconut and natural sweeteners.

 For those who wish to treat themselves to a tasty pleasure, guilt-free, these delicious cheesecake bites with their creamy texture is the ideal perfectly zingy afternoon treat or dessert, and is a much healthier option than traditional cheesecake,

This recipe is one I go back to over and over. You can make with many different fillings or toppings.  I have used different berries or cherries, passionfruit, kept it simply lemon (or lime or orange), added almond or peanut butter, change the nuts in the base and so on. 

Sometimes I make it in one pan and slice into squares and other times I make it in muffin cups which is nice for portion control and ease of eating if you need to take something to a pot luck dinner or party.

It is up to you. Feel free and be inspired to create your own masterpiece.

Regardless of how you make it, its always a stunner to look at, and will be a star at a dinner party or special occasion. It's food like this that reminds me how amazing nature is. Can you believe this is 100% plant-based, no refined sugar and no processed ingredients.

Doesn’t get any better than that!

 

Course Dessert, Snack

Keyword cheesecake bites raw, clean eating dessert, clean eating snack, healthy cheesecake recipe, mini cheesecake bites blueberry no bake

Servings 12

Ingredients

Base Crust

• 1 cup almonds, walnuts or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup oats, instant or quick
• 1/2 cup desiccated coconut
• 1/2 teaspoon vanilla extract

Cheesecake Filling

• 1 1/2 cups cashews, soaked 3+ hours and drained
• 1 13.5 oz coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1-2 lemons, juice and zest (depending on how lemon-ey you like it)
• 1 cup blueberries, frozen, thawed and mashed a little

Instructions

Base Crust

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

  Place cupcake liners in a 12-cup muffin tin. Or use a silicon muffin pan.

  Place all base ingredients into a food processer and process until broken down and somewhat crumbly, but keeping it chunky as its nice to have texture and different sized “bits” in your cheesecake base.

  Divide crust evenly among the cupcake liners, about 1heaping tablespoon for each cup. Press the mixture down into the cup to form a bottom crust, using fingers dipped in water if needed.

  Refrigerate while you prepare the filling.

Cheesecake 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 (except blueberries)cashews, coconut cream, coconut oil, honey, 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 if necessary and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Divide cheesecake mixture evenly among cups, about 2 heaping tablespoons for each. Smooth top using same method as crust.

  Swirl the frozen (but thawed and mashed) blueberries into the lemon filling a little and spread out over the top of the cheesecake. Its nice to have it rustic and uneven so it looks interesting and homemade!

  Refrigerate for about 3 hours or freeze for about 1 hour, until cheesecake has set. Remove from cupcake liners when ready to eat. Top with more fruit, jam or a dollop of whipped coconut cream (recipe below in notes).

  Store in an air tight container in the refrigerator for up to 5 days, or freeze cups, store in a freezer bag, and let defrost on the counter for about 10 minutes when ready to eat.

   

   

Notes

Make your own whipped coconut cream. Rich and fluffy, its my go-to substitute for dairy whipped cream. Use this easy recipe to top your favorite desserts and treats. Put a spoonful in your smoothie, or dollop on your smoothie bowl or breakfast oats!

Go here for the recipe:   Homemade Whipped Coconut Cream  

 

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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