Vegan Blueberry Cheesecake Cups
Make up a tray of these mini vegan blueberry cheesecake cups and keep them in the freezer for when the craving strikes!
Base:
- 1 cup (100g) Amisa Organic Gluten Free Pure Porridge Oats
- 6–8 pitted medjool dates (125g)
- Pinch of salt
Filling:
- 6 pitted medjool dates (100g)
- 3/4 cup (190g) cashew butter
- 3/4 cup plant milk
- 1 tbsp lemon juice
- 1/2 a vanilla bean (or 1 tsp vanilla extract)
- Pinch of salt
- 1/2 cup (70g) frozen blueberries
- In a blender or food processor, combine the crust ingredients and blend until it all starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.
- Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal, then chill in the fridge.
- Combine the filling ingredients in a blender and blend until smooth and creamy, then pour on top of the cheesecake bases.
- Defrost the frozen blueberries in a pan so they burst a little, then spoon on top of the cheesecakes.
- Freeze overnight, then enjoy! You can eat them straight from the freezer or you can thaw for 5 minutes for a softer texture.