Vegan blueberry lemon mini cheesecakes are super rich and creamy, full of lemon and blueberry flavor and perfect for spring and summer! Made with 6 healthy ingredients, gluten and grain free, and fruit sweetened.
So now that we’ve had classic and chocolate, it’s time for a new mini cheesecake flavor.
Because honestly, with something as good as cheesecake, can you ever have too many flavor options?
Today we’re making vegan blueberry lemon mini cheesecakes, that are basically spring + summertime in cute mini cheesecake form. Ever since I used lemon in these cookie bites, I’m so much more open to giving it some more attention when it comes to my sweets. Plus, adding the blueberries just takes things to the next level.
But enough chit chat – 6 ingredients, no baking necessary, let’s do this!
Ingredients for vegan blueberry lemon mini cheesecakes
- Raw almonds: raw almonds are the base of the crust for the cheesecake, and they’re super nutrient-dense and a great healthy fat source.
- Medjool dates: dates give both the crust and the filling sticky, caramel-like, totally natural fruit sweetness.
- Raw cashews: you’ll soak the cashews in water which helps them blend into a super lush, rich and creamy filling.
- Lemon juice + zest: using both the juice and zest gives the cheesecake filling lots of bright, tangy lemon flavor.
- Blueberries: fresh or frozen blueberries on top are such a good, sweet contrast to the pucker you get from the lemon.
Tips for making vegan blueberry lemon mini cheesecakes
- Start with the crust, then move on to the filling. First you’ll blend the almonds and dates in the food processor, and press that slightly crumbly, sticky mixture into a lined cupcake pan. For the filling, you’ll rinse the food processor and then blend the cashews, more dates, lemon juice, lemon zest, and water until totally smooth and creamy. Spread the filling on top of the crust, and they’re ready for the freezer.
- Use silicone liners for easy removal. I use these silicone liners and HIGHLY recommend something similar (or lining with parchment paper), because it makes removal later super easy.
- Freeze for at least 2 hours. Right after you layer them, the cheesecakes will need to freeze for at least 2 hours (longer is great, too). This helps them to set up.
- Store in the fridge or freezer, depending on the texture you prefer. After the initial 2 hours of freezing, take them out for about 15 minutes to thaw at room temperature before eating. From there you can store in the fridge or freezer, depending on the texture you like. I prefer mine pretty soft so I like the fridge, my husband loves them more firm so we keep a few for him in the freezer.
These vegan blueberry lemon mini cheesecakes are SO rich and creamy, and the combination of tart lemon and sweet blueberry is amazing. They’re perfect for a summer get together, or for a random night you just neeeeeed a cute lil cheesecake, all to yourself.
Xo,
Sara
Vegan Blueberry Lemon Mini Cheesecakes
Ingredients
Crust
- 1 cup raw almonds
- 6 pitted medjool dates
Filling
- 1 cup raw cashews – soaked for at least 2 hours or overnight in water, then drained
- 8 pitted medjool dates
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1/4 cup water
- Fresh or frozen blueberries
Instructions
- To make the crust, pulse the almonds in the food processor until they're mostly broken down, then add the 6 dates and blend until they form a sticky, slightly crumbly dough.
- Press 2 tbsp of the crust mixture into the bottom of 6 lined cupcake tins – I highly recommend using silicone liners for easy removal – then set aside while you make the filling.
- To make the filling, add the soaked cashews, dates, lemon juice, lemon zest, and water to the food processor and blend until totally smooth and creamy, stopping occasionally to scrape down the sides with a spatula to make sure everything is incorporated.
- Put about 3 tbsp of the filling mixture on top of each crust, then set in the freezer for at least 2 hours. When you're ready to eat, set them out for 15 before so they can soften a bit.
- Add blueberries on top of each cheesecake and enjoy!
- Store leftovers in the refrigerator or freezer depending on the texture you like – fridge will make them much softer, keeping in the freezer keeps them more firm but you'll have to set them out to thaw before you eat them!
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