Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, no-bake mini vegan blueberry cheesecakes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
No-Bake Mini Vegan Blueberry Cheesecakes is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. No-Bake Mini Vegan Blueberry Cheesecakes is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have no-bake mini vegan blueberry cheesecakes using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make No-Bake Mini Vegan Blueberry Cheesecakes:
- Make ready For the crust:
- Get 1 cup rolled oats
- Make ready 7 pitted dates
- Prepare Pinch salt
- Take For the filling:
- Get 6 pitted dates
- Make ready 3/4 cup nut butter of your choice
- Prepare 3/4 cup plant-based milk
- Take 1 tbsp lemon juice
- Take 1 tsp vanilla extract
- Take 1/2 cup frozen blueberries
Instructions to make No-Bake Mini Vegan Blueberry Cheesecakes:
- In a blender or food processor, combine the crust ingredients.
- Blend until it starts to clump together. If using oats, 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. - Chill!
- Combine the filling ingredients in a blender and blend on high until smooth and creamy. Pour on top of the crusts.
- Defrost the frozen blueberries. - Spoon/swirl on top of the filling.
- Freeze overnight.
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