Blackberry Cheesecake Mini’s
Looking for the perfect dessert? Try this gorgeous no bake, blackberry cheesecake minis recipe boasting a nutty base and a creamy filling bursting with fresh lemon flavor, topped with delicious blackberry cream.If you’ve ever been intimidated by making a full-sized cheesecake, I have the answer: make mini no-bake cheesecake bites! They are so much easier, faster, and personally, more delicious than their full-sized counterparts. These mini cheesecakes make the perfect bite-sized dessert that take minutes to create and so easy to customize as you can use any berries or fruit! Made with whole food ingredients, this recipe is easy to make but looks and tastes indulgent. These are great to bring to a party, pot luck, events or gatherings, and will please any crowd. They are also easy to transport, serve and eat as a hand held bite sized dessert treat.Or simply keep in the freezer for an an time treat or dessert for when you need a ‘lil’ something.
Ingredients
Base Crust
- 1 1/2 cups almond, or walnuts or a mix
- 1 cup dates, soaked at least 30 minutes and drained
- 1/2 cup desiccated coconut
- 1 teaspoon vanilla extract
Cashew Cream Layer
- 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)
Blackberry Cream Layer
- 1 13.5 oz coconut cream full fat (solid part only) *see note below
- 1/4 cup honey or maple syrup
- 2 cups blackberries, fresh or frozen
- Fruit or berries to garnish
Instructions
Base Crust
- Note: Place both (2) cans of coconut cream in the fridge or freezer for at least 1-2 hours before making these mini cheesecakes to allow coconut cream to separate.Cut 12 strips of parchment paper into ½" by 5" strips. Lie one strip across each of the muffin pan cavities. This creates little handles so getting the mini cheesecakes out of the muffin pan is easy.Or use a silicon muffin mould.Place almonds and coconut in a food processor and process until broken down and crumbly. Add dates and vanilla extract and continue to process until well combined. Be careful not to over process as its nice to have different sized ‘bits’ in your base crust. Press 1/2 tablespoon into the bottom of each muffin cavity on top of the parchment strips, The base crust should come up about a 1/4 of the way in each muffin cavity.Place in fridge while you make the cashew cream layer.
Cashew Cream Layer
- 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, 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 smooth. Taste test and add more honey or lemon if you think it needs it.Pour the filling over the chilled crusts in muffin pan and spread evenly with the back of a spoon, then place back in the refrigerator while you make the blackberry cream layer.
Blackberry Cream Layer
- 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 blackberry layer ingredients, coconut cream, honey and blackberries into the food processor and process until smooth and creamy.Scoop around 1 tablespoon of the blackberry mixture into each serving.Chill in the freezer for 4-12 hours until firm - more or less time depending on the desired consistency.Top with fresh fruit or berries to serve.Will keep in the fridge up to one week or 3 months in the freezer.