Raw Blueberry Cheesecakes

finally something fruity

Apologies for all of my sweet posts being chocolate or peanut butter based lately. But I’m switching things up with these delicious mini cheesecakes.

Using cashew nuts to create the filling, they are free from dairy, eggs and refined sugars. The base is naturally sweetened with dates, which I LOVE using in baking. They are the cement to many vegan desserts.

5 wonderful fruits are used to create these, which makes them very healthy in content. A perfect light dessert, which means you can eat twice as many right?

Makes 6 mini tarts and 1 large
takes approx. 3 hours including time in fridge to set!

For the Bases
450g of dates (pitted and soaked in boiling water for 10 minutes)
250g of almonds

75g oats

For the middle layer
300g of cashew nuts (soaked in boiling water for 4 hours)
2 frozen over-ripe bananas (frozen for at least 3 hours)
75ml of maple syrup
100ml fresh apple juice
1/2 teaspoon of cinnamon

For the top layer
100g of frozen blueberries
80g of strawberries
1 tablespoon of maple syrup

For decoration

To make the bases
1. Blitz your almonds and oats in a food processor until fine, then add your dates and blitz again until a sticky paste forms. You might need to scrape down the sides of your food processor a couple of times.
2. Press your mixture into the bases and place in the freezer whilst you create the next layer. Don’t worry if the mixture seems too sticky. Use a bit of baking paper over the top of the mixture when moulding into the tart bases to make it easier to handle.

To make the middle layer
1. Simply blitz all ingredients in your food processor until smooth and empty 3/4 of the mixture evenly over your bases into the tart tins.
2. Leave to set for 30 minutes.

To make the top layer
1. Add the ingredients for the top layer into the food processor with the remaining 1/4 of the mixture from the middle layer.
2. Blitz until combined and then empty evenly between your tart tins on top of the set middle layer.
3. Place back in freezer to set for a couple of hours.

To finish
1. Take out of freezer and let warm up for 10 minutes or so, before topping with fresh blueberries.

Store in freezer and let warm up for 10 minutes or so before you eat.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


4 thoughts on “Raw Blueberry Cheesecakes

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