No-Bake Mini Blueberry Lemon Cheesecakes: Creamy, Vegan

No-Bake Mini Blueberry Lemon Cheesecakes: Creamy, Vegan, and Summer-Perfect

Craving a dessert that’s creamy, refreshing, and effortless? These No-Bake Mini Blueberry Lemon Cheesecakes are your answer! With a buttery almond-date crust, a velvety cashew-based filling, and a vibrant blueberry topping, these bite-sized treats are vegan, gluten-free, and refined sugar-free. No oven needed—just a quick stovetop simmer and a freezer to set them. Perfect for summer heat, they’re simple to make with just 9 ingredients and a silicone muffin tray. Let’s dive into this zesty, fruity delight that’s as pretty as it is delicious!

Why You’ll Love These Mini Cheesecakes

• No-Bake Ease: No oven required, making them ideal for hot summer days.

• Healthy Indulgence: Vegan, gluten-free, and refined sugar-free, yet rich and satisfying.

• Quick Prep: Ready to freeze in about 20 minutes, with only 9 simple ingredients.

• Perfect for Sharing: Mini portions are great for parties, snacks, or meal prep desserts.

Ingredients (Makes 6 Mini Cheesecakes)

For the Base:

• 1/2 cup almond flour

• 4 soft Medjool dates, pitted

• Small pinch of salt (optional)

For the Cashew Cheesecake Filling:

• 1 cup cashews, quick-soaked (see method)

• 3 tbsp maple syrup

• 2 tbsp lemon juice

• Zest from 1/2 lemon (plus extra for garnish)

• 1/2 tsp vanilla extract

• 2 tbsp coconut oil, melted

• 2 tbsp plant-based milk (soy, almond, or oat work well)

For the Blueberry Topping:

• 3/4 cup blueberries (fresh or frozen)

• 1 tsp maple syrup

• 1 tsp lemon juice

Instructions

1. Soak the Cashews: Place the cashews in a bowl and cover with boiling water. Let soak for at least 15 minutes to soften, then drain and set aside.

2. Make the Blueberry Topping: In a small pot over medium heat, add the blueberries and simmer for 6-7 minutes, gently crushing them with a spoon once they soften. Allow the mixture to thicken slightly, then remove from heat. Stir in the maple syrup and lemon juice. Set aside to cool.

3. Prepare the Base: In a food processor, combine the almond flour, pitted Medjool dates, and a pinch of salt (if using). Process for about 2 minutes until the dates are fully broken down and the mixture sticks together when pressed. Divide the mixture evenly among 6 cups of a silicone muffin tray. Press down firmly with your fingers to create a compact, even base.

4. Blend the Cheesecake Filling: In a high-speed blender, combine the drained cashews, maple syrup, lemon juice, vanilla extract, melted coconut oil, and plant-based milk. Blend until completely smooth and creamy, scraping down the sides as needed. Transfer the mixture to a bowl and stir in the lemon zest by hand.

5. Assemble the Cheesecakes: Spoon the cashew filling evenly over the prepared bases in the muffin tray, smoothing the tops with a spoon or spatula to create an even layer.

6. Add the Blueberry Topping: Spoon the cooled blueberry mixture evenly over the cashew filling in each muffin cup. Use a chopstick or skewer to gently swirl the blueberry topping into the cashew layer for a marbled effect, being careful not to overmix.

7. Freeze and Set: Sprinkle a pinch of extra lemon zest on top of each cheesecake for garnish. Place the muffin tray in the freezer for at least 60 minutes to set.

8. Serve: Pop the cheesecakes out of the silicone tray. Store in an airtight container in the freezer. Let them sit at room temperature for 5-10 minutes to soften slightly before serving for the perfect creamy texture.

Tips for Success

• Cashew Soaking: If you don’t have a high-speed blender, soak the cashews longer (up to 1 hour) for a smoother filling. Raw cashews work best for a neutral flavor.

• Blueberry Swirl: For a prettier presentation, don’t fully mix the blueberry topping into the filling—just a gentle swirl creates a gorgeous marbled look.

• Storage: Keep in the freezer for up to 2 weeks. They’re perfect for grabbing a quick dessert whenever a craving strikes!

• Substitutions: Swap almond flour for oat flour or use another soft date variety if Medjool isn’t available. Any plant-based milk works, but soy adds extra creaminess.

• Serving Ideas: Serve with fresh blueberries or a sprig of mint for an extra pop of color.

Why These Mini Cheesecakes Are a Summer Must

These No-Bake Mini Blueberry Lemon Cheesecakes are the perfect balance of creamy, tangy, and sweet. The almond-date crust offers a nutty, caramel-like crunch, while the cashew filling is rich yet light, with a zesty lemon kick. The blueberry topping adds a burst of fruity sweetness that screams summer. Plus, they’re vegan, gluten-free, and refined sugar-free, so you can indulge guilt-free. Whether you’re cooling off on a hot day or prepping desserts for a gathering, these mini cheesecakes are a crowd-pleaser that’s as easy to make as it is to love. So, grab your silicone muffin tray and whip up these delightful treats! Have you tried no-bake cheesecakes before, or do you have a favorite fruit topping to share? Drop your thoughts in the comments sections on Pinterest —I’d love to hear! and check out the Ultimate Plant-Based Cookbook below. Happy chilling!