Wow your guests with a homemade treat, made with love. Our No-Bake Blueberry Cheesecake with Blueberry Goji Granola is a handy recipe we're delighted to share with you. For this dessert, we're keeping it absolutely fuss-free and leaving the oven out of it! 

Difficulty Level: 🌕🌕🌕🌑🌑

Serves: 6 Cheesecakes

Ingredients:

For Crust

Filling

  • 6 pitted medjool dates (100g)
  • ¾ cup (190g) Cashew butter (or any other nut butter)
  • ¾ cup non-dairy milk
  • 1 tbsp lemon juice
  • ½ a vanilla bean (or 1 tsp vanilla extract)
  • Pinch of salt
  • ½ cup (70g) frozen blueberries

Method:

  1. In a blender or food processor, combine the crust ingredients.
  2. Blend until it starts to clump together. You can 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.
  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.
  10. Enjoy! Keep in the freezer for up to a week.

 

Source: https://feastingonfruit.com/no-bake-mini-blueberry-cheesecakes/