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3 from 1 vote
Bite-Sized Vegan Blueberry Cheesecake Recipe
Servings: 6
  • ½ cup of raw almonds
  • cup of dates
  • 1.5 cup of raw cashews, soaked in water for at least 1 hour
  • 1 tablespoon of coconut oil
  • 1 tablespoon of coconut cream
  • 3 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of lemon juice
  • 3/4 cup water
Blueberry Topping
  • 2 cups of frozen blueberries
  • 1 tablespoon of lemon juice
  • 1 tablespoon of brown sugar
Special Equipment
  • Six 4-oz mason jars (you can get these at your local hardware store or online)
  • High speed blender to make the cashew cream cheese
  • Food processor to make crust
  1. Before getting started, remove 3 medium-sized bowls from the cabinets. You’ll use one for the crust, one for the cheese and one for the blueberries.
  2. For the crust, pulse almonds and dates in a food processor until you achieve a crust like consistency. Remove from processor and transfer to a bowl. Set aside.
  3. For the cheese, blend cashews with water, coconut cream, coconut oil and lemon until you have a smooth, creamy consistency.
  4. For the blueberry topping, heat frozen blueberries, lemon juice, and brown sugar in the microwave for 2 minutes
  5. Lay out all 6 mason jars and start by dividing the crust in each jar. Next add a layer of cream cheese and then a final layer of blueberry topping. Stir on the lids and place in the fridge for at least 2 hours to let them firm up before serving.
  6. Store the remaining treats in the freezer until ready to enjoy. When that time comes, just let them defrost at room temperature, and then dig in!