Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes (from Feasting on Fruit)

These no-bake mini blueberry cheesecakes are easy to make and the perfect treat when you want something sweet!


For the Crust:

  • 1 cup rolled oats
  • 6-8 pitted medjool dates 

For the Filling:

  • 6 pitted medjool dates 
  • 3/4 cup cashew butter (or any nut/seed butter)
  • 3/4 cup non-dairy milk
  • 1 tbsp lemon juice
  • 1/2 vanilla bean (or 1 tsp alcohol free vanilla extract)
  • 1/2 cup frozen blueberries


  1. In a blender or food processor, combine the crust ingredients.
  2. Blend until it starts to clump together. You may have to add 1-2 tablespoons of 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 or you can use a silicone muffin pan.
  4. Chill.
  5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.
  6. Pour on top of the crusts.
  7. Defrost the frozen blueberries.
  8. Spoon/swirl on top of the filling.
  9. Freeze overnight.

Store these in the freezer for up to a week. You can enjoy them straight from the freezer or you can thaw them for 5 minutes before eating for a softer texture.

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