Mini Raw Vegan Lemon and Blueberry Cheesecakes

These no-bake, raw vegan cheesecakes are creamy, tangy, and naturally sweetened — the perfect bite-sized treat for any occasion! Made with wholesome ingredients like cashews, dates, and fresh blueberries, they’re both decadent and nourishing. Plus, they’re gluten-free and refined sugar-free!

Ingredients

For the Crust:

1 cup Medjool dates (pitted)
1 cup raw almonds (or walnuts)
1 tbsp coconut oil (optional)
Pinch of sea salt

For the Filling:

1 1/2 cups raw cashews (soaked 4+ hours or overnight)
1/3 cup coconut cream
1/4 cup maple syrup (or agave)
1/4 cup fresh lemon juice
2 tsp lemon zest
1 tsp vanilla extract

For the Topping:

1/2 cup fresh blueberries (or any berries of choice)

‍ Instructions

Prepare the crust:
- Blend almonds, dates, coconut oil, and salt in a food processor until sticky and crumbly.
- Press mixture into the base of a lined muffin tin or silicone molds. Place in freezer to set.
Make the filling:
- Drain and rinse soaked cashews.
- Blend cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla until smooth and creamy.
- Pour mixture evenly over the crusts.
Set & top:
- Freeze for 2–3 hours until firm.
- Top with fresh blueberries before serving.

Tips & Variations

Swap blueberries for raspberries, strawberries, or mango chunks.
Add a swirl of blended berries into the filling for a marbled effect.
Store leftovers in the freezer and thaw 10 minutes before eating.

✨ Creamy, tangy, and bursting with fresh flavor — these mini cheesecakes are the ultimate guilt-free indulgence!