These raw vegan, refined sugar-free Blueberry Cheesecake Bites take only 20 minutes to prepare!
Blueberry Cheesecake Bites with Oatmeal Crust

Blueberry Cheesecake Bites with Oatmeal Crust

This 20 minute recipe is a breeze. Blend the base, blend the filling, pour the filling onto the base and freeze for 4-6 hours, preferably overnight. Simply pop them out of your silicone moulds (alternatively you can just make this in one 6×6 inch square pan lined with parchment paper), leave to that for about 5-10 minutes before eating and VOILA! CAKE!

  • Duration
  • Prep Time
  • 6Servings

Ingredients

Oatmeal Base

    • 1 cup Rolled Oats (120g)
    • 1/4 cup Dried Blueberries (30g)
    • Zest of 1/2 a Lemon
    • Pinch of Sea Salt
    • 1 Medjool Date, pitted
    • 1/4 cup Agave Nectar (50-60g)
    • 2 tablespoons Peanut Butter (35g)
    • Splash of Water

Cheesecake Filling

    • 150g Natural Cashews (soaked overnight and drained if you don't have a high speed blender)
    • 1 tablespoon Lemon Juice
    • 1/4 cup Refined Coconut Oil, melted (60g)
    • 1/2 cup Coconut Cream (125g)
    • 1/4 cup Agave Nectar (50-60g)
    • 3/4 cup Frozen Blueberries (100g)
    • 1/4 teaspoon Lactic Acid powder (optional)

Preparation

  1. If you do not have silicone Muffin tins, line a 6x6 inch square pan with baking paper. Set aside.
  2. In the bowl of a food processor, combine all ingredients for the Oatmeal base. A sticky mixture should form.
  3. Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 7x7 inch tin. Leave in the freezer whilst making filling.
  4. To make Blueberry Cheesecake filling, combine all ingredients in a high speed blender.
  5. Blend until 100% smooth. You can use a tamper to help get the ingredients well mixed.
  6. Turn blender off and use a silicone spatula to push ingredients off the blender walls 1 or 2 times and continue blending until entirely smooth.
  7. Pour the filling onto the chilled crust and spread into an even layer.
  8. Freeze until firm enough to pop out of the silicone muffin tin or slice - about 6-8 hours.
  9. Store in the freezer and allow to thaw for 5-10 minutes before enjoying.
  10. Leftovers will keep in an air-tight box in the freezer for up to 1 month.

This recipe has been republished with permission from Crazy Vegan Kitchen. Find the original recipe here.

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