Vegan Blueberry Cheesecake

This recipe is a game changer – thanks to Minimalist Baker for inspiring the basics of this new dessert! With a few twists, these bake-free cheesecakes are easy, delicious and perfect for bite-sized treats!


This 10-ingredient Vegan Blueberry Cheesecake will change how you rethink cheesecake! Healthy and oh-so-delicious! Embrace your inner sweet tooth in a guilt free treat!




  • 1 1/2 cup (180 grams) raw walnuts
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup coconut milk
  • 1/2 cup agave nectar
  • 1/2 cup fresh blueberries
  • 1/5 cup The Sanctuary at Soledad’s Goats‘ Vegan Raspberry Peach Chèvre Cheeze


  • Add raw walnuts and Trader Joe’s Speculoos Cookies into a food processor and blend into a meal. Add agave nectar into the food processor until a loose dough forms. If it is too dry, add more agave nectar. If it is too wet, add more walnut meal.
  • Lightly grease a 12 slot muffin tin. Cut strips of parchment or tin foil paper and lay them in the slots, leaving little tabs along the edges of each tin. This will make removing the cheesecakes easier.
  • Scoop in 1 tablespoon amounts of crust and press with fingers. Use a small glass or the back of a spoon to press and pack it down. Set in the freezer to set.
  • Add all the filling ingredients (except for blueberries) into a blender and mix until creamy and smooth. Taste and adjust seasonings as needed.
  • Pour in the filling evenly among the muffin tins. Tap a few times to release any air bubbles.
  • Top each muffin tin with fresh blueberries, then cover with a plastic wrap. Freeze until hard – about 4-6 hours.
  • Once set, remove the cheesecake by tugging on the tabs or loosening them with a butter knife. Serve these as is or top with a drizzle of caramel or coconut whipped cream!

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