Blueberry Bliss: Easy No-Bake Vegan Cheesecake Bites

Looking to repurpose those lingering cookies or muffins, sitting on your counter? Don't fret, you can make use of them and whip up the most amazing vegan cheesecake bites with this recipe!

And if you’re looking for a recipe that pairs deliciously as the base of these cheesecakes, I have just the thing:

VEGAN LEMON LOAF

Ingredients & Directions

Estimated time: 15 minutes

Effort/skill: Medium

Servings: 10-12

Ingredients

Base layer

• 2-3 leftover cookies (oatmeal or sugar cookie) or 2 small muffins (cinnamon, oat or blueberry)**

• 6 dates, pitted

• 1/4 cup coconut oil

• 1/2 tsp salt

Cheesecake layer

• 1 cup boiled raw cashews (or sunflower seeds) - I used a combination

• juice of 1 lemon

• zest of 1 lemon

• 1 tsp vanilla

• 2 tbsp maple syrup

• 1 tbsp coconut oil

• 1/4 cup plain oat yogurt (Greek style is great)

Topping

• 1 & 1/2 cups frozen blueberries

• zest of 1 lemon

• juice of 1 lemon

• 1/2 cup brown sugar

• 1 tbsp cornstarch blended well in 2 tbsp water

Directions

1. Base layer:

   1. In a food processor, blend the leftover cookies or muffins (or substitute - see below**) with the dates. Add the coconut oil and salt.

   2. In a lined muffin tin, place a small dollop of the base, so each tin is 1/2 full. Smooth out the mixture so it’s flat and easy to add the next layer.

   3. Place the muffin tin in the freezer for 1 hour. Continue making the remainder of the recipe while the base layer sets in the freezer.

2. Cheesecake layer:

   1. In a medium saucepan, boil 3-4 cups of water. Add cashews or seeds. Boil for 10-15 minutes. Drain. Cool.

   2. Once the cashews are cool, in a food processor, add all ingredients and blend till very smooth.

   3. Set aside in the fridge.

3. Topping:

   1. In a medium saucepan over medium heat, add blueberries, lemon zest & juice until the blueberries start to “bleed”.

   2. Slowly add the brown sugar.

   3. Cook & stir well until the topping mixture is liquidy and the blueberries are breaking apart, but not blended smoothly.

   4. Add the cornstarch mix very gradually and allow the topping mixture to thicken.

4. Assembly:

   1. Remove the tin from freezer and fill each cup with the cheesecake layer until each cup is 80-90% full.

   2. Add the warm blueberry topping and let it sink into the cheesecake layer.

   3. Place the tin back in the freezer for 2-4 hours.

   4. Serve cold and enjoy!

Note:

**If you don’t have leftover cookies or muffins, add 1/2 cup of oats, 1/2 tsp salt, 1 tsp vanilla, 1 tbsp of butter