My one last ode to summer before Labor Day Weekend with these No-bake Blueberry Cheesecakes. They are made sans oven and filled with blueberry puree AKA they are made for summertime. But that doesn’t mean we can’t make them after the season ends, but you feel me here right?
I think this past summer has been the fastest one YET. It was filled with a ton of work, some time away and the rest spent with friends, family and soaking up NYC. Summertime in the city is actually one of my favorites. Even though I feel like I say this during every season in NYC (only perk of winter is holiday season in NYC).
This summer was also filled with a TON of recipes. About 42 to be exact. Just saying that out loud just makes my head spin and it makes my stomach hungry. But despite 42 other recipes made this summer, there has never been a cheesecake recipe up on the blog.
I’m not a huge fan of traditional cheesecake. Probably because I hate cheese and knowing that it is named after something cheese-related really grosses me out. I am a fan of cashews though so knowing that these No-bake Blueberry Cheesecakes are made with nuts, dates and some of my other go-to ingredients make me oh so excited!
Also these cheesecakes are vegan AND grain-free. They’re perfectly sized and made in a cupcake tin. You also most likely have the ingredients in your house to make them besides the blueberries sooo looks like you have some thing to make for dessert later 🙂
- 1.5 cups soaked cashews (I soak in warm water overnight but at least 3 hours works)
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/3 cup vanilla unsweetened almond milk
- 1 tablespoon lemon juice
- vanilla extract
- 1.5 cups pitted medjool dates
- 1 cup raw almonds
- 1/2 cup raw walnuts
- 1 cup blueberries
- 1 tablespoon maple syrup
- Strain cashews, you can discard the water
- Line a cupcake/muffin tray with liners
- In a small sauce pan, combine blueberries and maple syrup and bring to a low boil
- Stir together gently mash some of them but leave some chunks
- Let simmer while you begin making the crust
- In a food processor, pulse together dates, almonds and walnuts until a "dough" is formed, the ingredients should be well blended together
- Using a spoon, scoop about 2 tablespoons into each muffin tin and press down with your hand to form
- Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the "cheesecake" ingredients in there
- Pulse together until it is a doughy, creamy consistency
- Add to each muffin tin and fill about ¾ way
- Add a spoon of the blueberry puree on top of each "cheesecake"
- Cover with tin foil and/or plastic wrap
- Pop in the fridge for about 2-3 hours or until firm
- Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freezer