Mini Vegan Blueberry “Cheesecakes”

Mini Vegan Blueberry “Cheesecakes”

Vegan cheesecakes are everywhere now, and we know why! They are super yummy! We have a few vegan cheesecakes on the blog already, Raw Coffee Cake and a Zesty Raw Lemon Cheesecake which are fantastic. However, to celebrate spring and all the berries coming back into season we wanted to make a batch of cute little individual cheesecakes.

These guys have a creamy vanilla cashew base, with a blueberry puree swirled throughout. They are the perfect cake to create ahead of time and whip out when guests come over, as you can just store it in the freezer until you need it!

1/2 cup almonds
1/2 cup pecans
1/2 cup desiccated coconut
1/2 cup medjool dates
Cheesecake filling
2 1/2 cups cashews, soaked overnight
4 tbsp coconut oil
2 tbsp vanilla
1/4 cups Pureharvest Coco Quench,
Blueberry Puree
1/2 cup frozen blueberries (slightly thawed)
1 tbsp Pureharvest Rice Malt Syrup

Place all the base ingredients into a food processor and pulse until combined. Seperate out between 4 mini spring form cake tins and press firmly into the bottom to form a compact base.

Place in the freezer while you make the rest of the cake.

Place the ingredients for the cheesecake filling into a food processor and blend until smooth and creamy, about 3 minutes. Pour over the base and gently tap on the work surface to ensure it’s an even layer.

Blitz the blueberries and rice malt syrup in the food processor to form a puree. Dollop a couple of teaspoons of the puree on top of the filling. Using a skewer or small knife, gently swirl the blueberry puree around to create a pretty pattern.

Place the cakes into the freezer to set completely. At least a few hours. Remove from the freezer 5-10 minutes before serving so that they have had a chance to soften and become super creamy and delicious!


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