No-bake Blueberry Cheesecakes

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries
  • 1 1/2 cups Medjool dates, pitted

• Refrigerated

  • 1/3 cup Vanilla unsweetened almond milk

• Condiments

  • 1 tbsp Lemon juice
  • 5/16 cup Maple syrup

• Baking & Spices

  • 1 Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 1 1/2 cups Cashews
  • 1/2 cup Walnuts, raw

Found on rachlmansfield.com

Ingredients

• Cheesecake Filling:
• 1.5 cups soaked cashews (I soak in warm water overnight but at least 3 hours works)
• ¼ cup maple syrup
• ¼ cup coconut oil
• ⅓ cup vanilla unsweetened almond milk
• 1 tablespoon lemon juice
• vanilla extract
• Crust:
• 1.5 cups pitted medjool dates
• 1 cup raw almonds
• ½ cup raw walnuts
• Blueberry puree:
• 1 cup blueberries
• 1 tablespoon maple syrup

Directions

• 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