NO-BAKE MINI BLUEBERRY CHEESECAKES

No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!

INGREDIENTS
CRUST

  • 1 cup (100g) rolled oats ((use nuts for paleo))
  • 6-8 pitted medjool dates ((125g))
  • Pinch of salt

FILLING

  • 6 pitted medjool dates ((100g))
  • 3/4 cup (190g) cashew butter ((or any nut/seed butter))
  • 3/4 cup non-dairy milk
  • 1 tbsp lemon juice
  • 1/2 a vanilla bean ((or 1 tsp vanilla extract))

Pinch of salt

  • 1/2 cup (70g) frozen blueberries
NO-BAKE MINI BLUEBERRY CHEESECAKES


INSTRUCTIONS

  1. In a blender or food processor, combine the crust ingredients.
  2. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
  3. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
  4. Chill.
  5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.

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