I really loved these bite-sized desserts. I adapted the recipe from The Minimalist Baker with a few changes here and there to spice things up. I choose to used my favorite brand of dairy-free cookie as the crust for this cheesecake. For a healthier option, you can choose to use dates and raw walnuts, as suggested by the original recipe.
- 2 cups of your favorite brand of dairy-free/vegan cookies (I used Annie’s)
- 4 tbsp of oil (I use safflower or canola oil because they are tasteless)
- 1 1/2 cups quick soaked raw cashews
- 1 large lemon, juiced
- 1/3 cup coconut oil, melted
- 1/3 cup full-fat coconut milk
- 1/4 cup sugar (or 1/2 cup of agave)
- Handful of blueberries
- 1 tsp sugar
- 1 tbsp oil
- In a food processor, blend the cookies and melted coconut oil until the texture resembles a crust.
- Scoop enough crust mixture to cover the bottom of each muffin pan (lined with cupcake lining) spot and press down gently.
- Freeze for about an hour for crust to become firm
To make filling:
- Add all filling ingredients to a blender and mix until smooth. (If needed, to help mixture come together, add a touch more lemon juice, agave or coconut milk to make mixture more liquid.
- Remove crust from frozen. Divide filling evenly in cupcake pans.
- Over low heat, add oil, blueberries and sugar.
- Stir frequently until mixture forms a syrup, let cool about five minutes
- Using a spoon, swirl filling into cheesecake mixture
- Let freeze for 4-6 hours. Use a butter knife to pop out.