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!


  • 1 cup (100g) Amisa Organic Gluten Free Pure Porridge Oats
  • 68 pitted medjool dates (125g)
  • Pinch of salt


  • 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
  1. 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.
  2. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal, then chill in the fridge.
  3. Combine the filling ingredients in a blender and blend until smooth and creamy, then pour on top of the cheesecake bases.
  4. Defrost the frozen blueberries in a pan so they burst a little, then spoon on top of the cheesecakes.
  5. Freeze overnight, then enjoy! You can eat them straight from the freezer or you can thaw for 5 minutes for a softer texture.


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