Mini Vegan Blueberry Cheesecakes

These mini vegan blueberry cheesecakes are made of a few simple ingredients. Serve them right from the freezer for a cold summer treat!

For the Filling:
2 cups cashews, soaked ~3-5 hours
½ cup unsweetened, non-dairy milk
2 tablespoons coconut oil
2 teaspoons vanilla
2 tablespoons maple syrup
~1/2 teaspoon lemon zest

For the Crust:
¼ cup oats
½ cup walnuts
½ cup dates (~4-5 dates), soaked ~10 min in warm water
2 tablespoons coconut oil
Dash of salt
For the Blueberry Topping:
2 cups fresh Driscoll’s blueberries
2 tablespoons maple syrup
Juice from ½ lemon (~1½ tablespoons)

View the full recipe at Dietitian Debbie Dishes →