No Bake Vegan Blueberry Mini Cheesecakes



1 ½ cups raw cashews, soaked
3/4 cup plain, unsweetened coconut yogurt; Culina, Cocojune, and Coyo
3.5 oz Violife vegan cream cheese
6 Tbsp maple syrup
3 Tbsp lemon juice (1 lemon yields ~3 Tbsp juice)
1/8 heaped tsp sea salt

2 boxes Simple Mills Honey Cinnamon Sweet Thins
1 date, chopped
2 Tbs lemon juice
water, as needed

1 pint blueberries

2 tbsp lemon juice
2 Tbs coconut sugar
1/2 tsp vanilla extract
1/2 tsp arrowroot
2 tbsp maple syrup


Soak cashews for at least 4 hours.

Place the Sweet Thins, dates, lemon juice, water in a high-speed blender or Nutribullet, pulse until they resembles graham cracker crumbs.
Add 3 tablespoons crumbs to the bottom of each of your removable bottom mold mini cake tins. Place the mold in the freezer while you make the cheesecake. Rinse your blender if necessary.

Strain your cashews. To a high-speed blender, add all of the cheesecake ingredients; cashews, coconut yogurt, vegan cream cheese, maple syrup, lemon juice, and salt. Blend on high for about 2-3 minutes, scraping down the sides and underneath the blades as needed, until smooth.
To assemble your cheesecake molds, remove from the freezer. Then top the crumb layer in each cup of the mold ~1/3 cup of the cheesecake mixture. Set in the freezer for 2-3 hours and then top the cheesecake mixture with blueberries.
Serve at room temperature or refrigerate for 30 minutes to 1 hour before serving.


Place blueberries, vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown. Mix arrowroot and maple syrup, then stir in – it will thicken quickly.
Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.

Once cool, stir. Spoon onto cheesecake so it’s completely covered