Vegan Mini Blueberry Lavender Cheesecakes
- Soaking Time: 12 hr
- Active Time: 20 min
- Total Time: 16 hr 20 min
- Servings: 2
These mini cheesecakes have a sweet and salty date walnut crust which gets topped with a lightly sweetened blueberry lavender cheesecake filling. My favorite thing about this recipe is that it's super easy to make, only takes 20 minutes to assemble, and it’s a small batch so you’re not left wondering how you’re going to eat an entire cheesecake. However, if you’d like to serve this to a crowd, you can easily multiply the recipe and use muffin tins instead of ramekins.
Ingredients
-
Crust
- ⅓ cup walnuts
- 2 medjool dates, pitted
- pinch of salt
- pinch of ground cloves
-
Filling
- ⅓ cup frozen blueberries, plus more for garnish
- ¾ cup raw cashews, soaked overnight
- 1 tsp maple syrup
- ¼ tsp vanilla
- ¼ tsp lavender
- ¼ cup oat milk
Preparation
Make Crust
Line two ramekins with parchment paper. In a food processor combine walnuts, dates, cloves, and salt. Press walnut mixture evenly into the bottom of the ramekins. Wipe out the food processor to be used again.
Make Filling
In the food processor, puree drained cashews, blueberries, vanilla, maple syrup, lavender, and oat milk until very smooth. You may need to scrape down the sides part way through pureeing. Top crust with blueberry mixture and place in the fridge to chill for at least four hours. When ready to serve, carefully lift cheesecakes out of the ramekins and peel off the parchment paper. Garnish with extra blueberries and enjoy!
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