No-Bake Mini Blueberry Cheesecakes

February 12, 2018 · Natalie 85 Comments

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No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!

THIS POST IS SPONSORED BY NATURAL DELIGHTS.

Not cake. Not made of cheese. But they are spotted and swirling with the yummiest tiny blueberries. And there is exactly zero baking standing between you and eating them. And they are pretty damn cute in their mini-ness.

So it’s mostly true. But it mostly won’t matter at all once you and your fork get all up in this creamy goodness.

Called a cake. Creamy like a pudding. Looks like a muffin. Tastes like DREAMS.

Yeah, that makes sense.

There are a lot of no-bake creamy cake recipes out there calling themselves cheesecake, but this one is doing things a little differently.

It will NOT cost you two arms and a leg in raw cashews. Instead we are using cashew butter because a) no soaking necessary b) you don’t need as much of it c) you can sub other nut/seed butters for cheaper and nut-free options. Think of it like cashew concentrate. And while I know a jar of the stuff ain’t cheap, you will still have more than half of it left afterwards for other yummy things.

It’s date-sweetened. No sugar except fruit sugar here – both the crust and filling are sweetened with Natural Delights medjool dates. Because not only are they NOT refined sugar, but they also make the filling extra creamy without needing as much nut butter and make the flavor deliciously caramel-y too. Hello win win win. But you probably already know how we feel about dates around here ♡

The crust is made with oats OR nuts. Oats for a cheaper and lower fat option. Nuts if you don’t do grains. A mix of both if you are feeling adventurous.

Blueberries! Okay so this may actually have been done before in raw vegan cheesecake history, but there is no better berry to go on top. Of anything. I mean those purple swirls…

Not too different. Just different enough to be a little easier and a little healthier while still sliding safely under the funky health food radar. Just different enough to pique your must-try-soon interest, perhaps? If I could pass you a spoonful of the filling straight from the blender I can guarantee that would be a big, fat, instant YES.

Make them today. Open the freezer tomorrow. Thank yesterday you for being so thoughtful. Happy cheesecake-ing!

★★★★★4.7 from 14 reviews

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 6 cheesecakes 1x
Category: dessert
Method: no bake
Cuisine: american

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Description

No-bake vegan cheesecakewithout having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!

Ingredients

Scale

Crust

1 cup (100g) rolled oats ((use nuts for paleo))
6–8 pitted medjool dates ((125g))
Pinch of salt

Filling

6 pitted medjool dates ((100g))
3/4 cup (190g) cashew butter ((or any nut/seed butter))
3/4 cup non-dairy milk
1 tbsp lemon juice
1/2 a vanilla bean ((or 1 tsp vanilla extract))
Pinch of salt
1/2 cup (70g) frozen blueberries

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Instructions

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.
Enjoy! Keep in the freezer for up to a week. I like to eat them straight from the freezer but you can thaw for 5 minutes for a softer texture.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 382
Sugar: 33g
Fat: 16g
Saturated Fat: 3g
Carbohydrates: 55g
Fiber: 5g
Protein: 8g

Keywords: dessert, no bake, raw, vegan, dairy-free

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Comments

Anna says
February 12, 2018 at 12:40 pm

These look amazing! And finally, a cheesecake dessert with ingredients I have!
Reply
- Natalie says
  February 12, 2018 at 4:34 pm
  
  Woohoo! I hope you love them Anna 🙂
  Reply
The Vegan 8 says
February 12, 2018 at 2:02 pm

Oh yes, cashew butter for the win! One of my favorite dessert ingredients. These look so luscious and creamy and I’m loving all of those gorgeous blueberries! I’m chuckling because I make my own cashew butter at home so I naturally use raw cashews to make it, so it’s not any less expensive for me, hahaha! I also go through the stuff in dangerous quantities, which certainly doesn’t help the budget, lol. I don’t care though, it’s good stuff. Love that you made it super healthy with all fruit too, way to go! So, basically, guilt-free cheesecake…what could anybody else want in life?? Oh wait, some chocolate cheesecake as the sidekick to this blueberry beauty. That would be perfect. I always love how many amazing desserts you come up with just using dates!!
Reply
- Natalie says
  February 12, 2018 at 4:40 pm
  
  Oh man, homemade cashew butter sounds like a very dangerous thing for me and my budget. Uses a lot of a cashews. Soooooo tasty on/in everything. Yeah I need to NOT get in that habit lol. I bet warm and freshly made though it is heavenly😋 And now you have me craving a layered chocolate on the bottom, blueberry on top mini cheesecake. There’s always a way to work in chocolate😊
  Reply
- Lindab says
  January 9, 2019 at 11:33 pm
  
  Blend the cashew butter with cocoa powder to make a chocolate cheesecake.
  Reply
Ashley says
February 13, 2018 at 7:55 pm

I love the simplicity of these! You can’t go wrong! Also, the combo of bloobs and cashew butter is totally under-rated!
P.S. Sorry I posted twice – first link was wrong 😉
★★★★★
Reply
- Natalie says
  February 14, 2018 at 8:03 am
  
  Underrated but actually the best thing ever!! I swear cashew butter is the crack of nut butters lol. CB + B FOR LIFE😂
  Reply
Tom says
February 14, 2018 at 3:04 pm

I’ve been waiting for a recipe like this, I would rather make a small, whole cheesecake in a pie plate. I’m assuming I would probably need to double the ingredients?
Reply
- Natalie says
  February 14, 2018 at 9:11 pm
  
  If you put the crust only on the bottom like a cheesecake you will have enough of the crust mixture as is, but yes you will need to double the filling. I can’t say that will be exactly enough to fill a pie pan with no extra, but leftover of that filling won’t be a problem I don’t think 🙂
  Reply
  See Also
  50 Creative Side Hustles To Make $100 Dollars A Day tahini white chocolate chip cookies | Sheri Silver - living a well-tended life... at any age Il brodo: istruzioni per l’uso nello svezzamento Brown Butter Pumpkin Oatmeal Cookies - Sally's Baking Addiction
- Trena says
  February 16, 2018 at 9:02 pm
  
  You could try using a mini-springform pan….6 inches, I think. I bet it would work.
  ★★★★★
  Reply
Trena says
February 16, 2018 at 8:05 pm

Made these last night for tonight’s dessert. O. M. G! NATALIE! You have created a MASTERPIECE! They are fantastic! My favorite of all your recipes. Would love to have a variation with chocolate/coffee or chocolate/cherries. Or both!
★★★★★
Reply
- Natalie says
  February 17, 2018 at 10:41 am
  
  WOOHOO! Favorite of all my recipes??😱 This is very high praise (and a challenge to top now haha) but I am thrilled to hear it! Oooh both of those sound very decadent and delish, I have written them down because there will definitely be more versions of this cheesecake to come😊
  Reply
  - Trena says
    February 17, 2018 at 2:35 pm
    
    Yayyy! 😋
    ★★★★★
    Reply
Laura says
February 19, 2018 at 2:39 pm

What can I use instead of lemon juice? I’m allergic to citrus
Reply
- Natalie says
  February 20, 2018 at 9:42 am
  
  You can skip it, they just won’t have that subtle “cheesecake”-esque tang. Or you could try apple cider vinegar instead 🙂
  Reply
  - Laura says
    February 20, 2018 at 2:24 pm
    
    Thanks
    Reply
- JJ says
  March 20, 2020 at 12:25 am
  
  Laura, I know this is a couple of years old but what does citric do to you? Asking because 50 years ago my Chiropractor cured me of this. I would swell up with welts so big that I couldn’t move my neck.
  Dying to try these minis soon. Look so yummy!
  Reply
Abygail says
February 19, 2018 at 4:19 pm

What a great way to use cashew butter and I have a large tub in my cupboard! Yummy 😛
★★★★
Reply
- Natalie says
  February 20, 2018 at 9:44 am
  
  To that I say…GET ON IT! Hehe just kidding, but they really are super luscious and delicious😋 I already miss having them in my freezer to just grab on a whim, so your cashew butter will be put to good use here!
  Reply
Nina says
February 19, 2018 at 5:42 pm

I made 12 instead of 6, which is great because they lasted longer. I didn’t see the note about adding water to the oats if it was too dry, and used 6 dates. The bottom fell off so I suggest using 8 dates instead of 6. I didn’t have almond butter, but it was still really yummy. I bet the cashew butter would be even better. Really tasty treat! Thanks for sharing.
★★★★
Reply
- Natalie says
  February 20, 2018 at 9:50 am
  
  I am so happy they were yummy even if kinda crust-less. Although honestly once frozen I wouldn’t mind if they were intentionally crustless, that luscious top part is all I care about😋 But yes a little water will fix that or more dates, it depends on how sticky/dry and the size of the dates too. I am so happy you tried them Nina, thanks for the feedback!
  Reply
Mandy says
February 24, 2018 at 7:40 pm

I’m kind of in love with those purple swirls and little blueberries on top! These look SO incredibly creamy and simple to make…especially skipping the soaking of cashews and going straight to the luscious butter. And fruit sweetened is code for I can eat more and not feel guilty 😉 Winter decided to finally come to Bend, so I’m all about the baked goods right now, but as soon as our temps get warmer, I will definitely be making these!
Reply
- Natalie says
  February 24, 2018 at 9:23 pm
  
  Oh hello winter, where ya been? It’s actually supposed to cool off a little bit here next week, but the past few weeks I’m like no bake ftw!! So maybe save these cuties for a few months from now and go for banana bread or something cozy instead😊 But oh man that filling–cashew butter is TOO good🙊
  Reply
Jas says
February 26, 2018 at 1:25 am

Hey there! Almond milk work okay?
Reply
- Natalie says
  February 26, 2018 at 7:31 am
  
  Yep! That’s what I used🙂
  Reply
Sherri says
March 31, 2018 at 1:45 am

Just put these in the freezer! Can’t wait to serve them after Easter dinner tomorrow. Sufice it to say that me and my sister licked the entire vitamix. Unbelievably good!
Reply
- Natalie says
  March 31, 2018 at 10:20 am
  
  Hahaha!! And people complain that the vitamix is hard to clean🙄😂 Oooh but I can’t wait for you to taste the finished product, enjoy and very happy Easter to you!
  Reply
  - Sherri says
    March 31, 2018 at 8:24 pm
    
    Thanks for your sweet and funny comment, Natalie! I just want you to know that I turned vegan two years ago and then I stopped using oil in my cooking, which caused lots of issues for baking (I love deserts). Finding you turned my world into a real heaven. THANK YOU!! I absolutely love your recipes. I know you have an ebook, but is there any published cookbook from you?
    Reply
    - Natalie says
      March 31, 2018 at 10:41 pm
      
      Aww I am so happy that the recipes help and make your life a bit sweeter😊😊 Thank you so much for the kind words, Sherri. Nope, no cookbook at this point…hopefully someday!
      Reply
      - Sherri says
        April 2, 2018 at 1:25 am
        
        I will get the ebook for now and will patiently wait for the published one. 🙂 <3
Elaine says
April 23, 2018 at 1:07 am

Hi Natalie, can i use water instead of milk?
Reply
- Natalie says
  April 23, 2018 at 10:17 am
  
  You could, but it will make them less rich and creamy so I don’t recommend it. Or if you do maybe add an extra 1/4 cup cashew butter to make up for it 🙂
  Reply
Lili says
April 27, 2018 at 4:39 pm

Wow, these look amazing! Do the frozen blueberries get blended with the filling ingredients, or are they only for the swirl on top? Thanks!
Reply
- Natalie says
  April 27, 2018 at 4:45 pm
  
  Nope, just on top. But you could blend them in too for a pretty purple cheesecake💜
  Reply
andrea says
See Also
Thick & Chewy Chocolate Chip Cookies - Nearly 1/2-inch Thick!
June 29, 2018 at 10:14 am

Hi! I made these for a party I went to last night. I accidentally goofed and added the blueberries to the blender for the filling so mine were purple! Oops. I just added more blueberries to the top of them and swirled. They were still SO good and a big hit at the party. This is an easy and delicious recipe! Love your site! Thank you. 🙂
★★★★★
Reply
- Natalie says
  June 29, 2018 at 5:35 pm
  
  That doesn’t sound like a mistake to me, sounds extra pretty and delicious! I actually considered doing the same with these 🙂 But I am so so happy they were a success!! Thanks for the awesome feedback Andrea💜
  Reply
Theresa says
July 3, 2018 at 4:21 pm

These were so good, I used a mix of peanut butter and cashew butter. I never liked regular cheesecake since I wasn’t a fan of cream cheese, so these are better than the original cheesecake to me!!
★★★★★
Reply
- Natalie says
  July 3, 2018 at 5:51 pm
  
  Oh that sounds so yummy! I bet the PB flavor in there was delish😋 I am so happy you liked it, and I’m the same way–didn’t like cheesecake until I discovered VEGAN cheesecake. Thanks for the feedback Theresa, and enjoy the rest!
  Reply
Giorgia says
July 31, 2018 at 8:48 am

Could I use tahini instead of cashew butter? I just can’t find it here
Reply
- Natalie says
  July 31, 2018 at 9:20 am
  
  Sure, that will work too just have a different flavor. Enjoy!
  Reply
Alee says
August 10, 2018 at 8:48 pm

Hi, I can’t wait to try this recipe. Can I use roasted cashew butter? Thanks.
Reply
- Natalie says
  August 11, 2018 at 7:52 pm
  
  You can, but the roasted taste of the cashews will be MUCH stronger and the color will be darker too. I really recommend raw, but it will still work😊
  Reply
Maye says
August 26, 2018 at 10:23 am

Hi Natalie, I have made this recipe and I’m absolutely amazed. They are great. I send you the link of my blog so you can have a look at my try. It took a lot to make cashew butter because my food processor is not as good as a Vitamix. Also, the filling tastes wonderful, like “dulce de leche”. However I had to wait 20 minutes out of the freezer before I could it one, too frozen for me. But really, I highly recommend this recipe and your web. Thank you for sharing. Next day I tried your Pumpkin Chocolate Swirl Squares but it was a failure, I think I didn’t use the right baking tray … I don’t know what happened. Everything seemed to be perfect until I dropped spoonfuls of the chocolate mix over the pumpkin, I couldn’t make the swirl. The layer was to thick. But it tastes great, wonderful, superb. Than you again.
★★★★★
Reply
- Natalie says
  August 26, 2018 at 7:24 pm
  
  Maye, they look PERFECT!! I am so happy you liked them, and I love the dulce de leche description. The dates really do give it that caramel-y undertone–so good😋 Hmm your freezer may be chillier than mine, but more cashew butter will help them to be softer and easier to eat frozen too! Hmm I’m not sure I really know what you mean about the pumpkin bar issue though–couldn’t swirl it, but did they still set up properly regardless of not so swirly appearance? If it tastes good it’s never a fail in my opinion, but I’d be happy to try and help figure out the issue if you explain further😊 Anyways, thanks for the feedback and enjoy the rest!
  Reply
  - Mayte says
    August 27, 2018 at 2:34 am
    
    At first I thought I had made a mistake with the size of baking tray, I tried with a metal square one but the crust layer was too thin. So I changed it and this time the amount of crust was ok.
    Finally my mistake was the chocolate layer, too much paste. I put it all and it widely covered the whole pumpkin layer, 1,5 cm thick . Maybe I should have dropped just 2 small spoonfuls and extended through the pumpkin layer helping me with a handle of a spoon. As you said in your post, I ended up with a muddy mess. After some hours in the fridge it didn’t firm up and I couldn’t see the 3 layers, and the chocolate frosting fell down in every cut. But no problema, I’ll keep tryng becaused it tasted great. I’ll keep you updated with my next récipe from your blog. Have a nice week.
    Reply
Exol says
November 29, 2018 at 10:59 am

How many calories please?
Reply
Ana says
February 27, 2019 at 1:23 pm

I made these and I love them !! Do you know how many calories are in 1 ?? 🙂
Reply
- Natalie says
  February 27, 2019 at 5:48 pm
  
  I am so happy you liked them! I just calculated and added the nutrition info to the post for you, but they are 382 calories a piece 🙂
  Reply
Gaelle says
March 28, 2019 at 2:30 pm

Hi, can i use something else other than dadels? I don’t really like them 🙈
Will be trying this in the weekend !
Reply
- Natalie says
  March 28, 2019 at 2:31 pm
  
  Other than the dates? You could try raisins or dried figs, but that will change the flavor. If you wanted to sub a sweetener like maple syrup or coconut sugar you would have to add more cashew butter to make up for the difference in thickness
  Reply
Melanie says
April 10, 2019 at 10:20 am

Hey Natalie, I was wondering what I could use instead of cashew butter to make it nut free? And I use flax milk so I will see how that goes 🙈
Reply
- Natalie says
  April 11, 2019 at 3:16 pm
  
  Can you do seeds? If so I’d try it with SunButter, they would be delicious that way 🙂
  Reply
Aleks says
May 12, 2019 at 5:52 am

WILL SOMEBODY PLEASE PRISE THE BLENDER AND SPOON FROM MY PAWS TO STOP ME EATING THIS INCREDIBLE FILLING SO THAT THERE WILL BE ENOUGH LEFT TO FILL MY CHEESECAKES?? No? Okay fine then.
That is my only comment about this HEAVENLY recipe.
★★★★★
Reply
- Aleks says
  May 12, 2019 at 5:58 am
  
  P.S. If someone (asking for a friend..) accidentally ate all the filling straight from the blender (it happens to the best of us) and then subsequently ate the base and then the blueberries, this makes it some kind of Deconstructed Dessert which is entirely intentional and some might say even artistic… right?
  The base and blueberries also get a 5 star rating from me!
  ★★★★★
  Reply
  - Natalie says
    May 12, 2019 at 12:15 pm
    
    Hahahaha!!! This is the best review, and also sooooooooo relatable😂😂 I mean honestly sounds like you did it exactly right to me, you got to enjoy 3 desserts instead of just one🤗 Well maybe one day you will try them as actual cheesecakes…or maybe not…either way so happy you loved it!
    Reply
Katja says
June 23, 2019 at 5:42 am

HI hi! 🙂 Do you think it will also taste great if I use almond butter instead?
Reply
- Natalie says
  June 23, 2019 at 1:13 pm
  
  For sure! Just nuttier tasting and a slightly darker color, but yes still good😋
  Reply
Amy says
July 14, 2019 at 8:23 pm

I assume that I should keep any uneaten ones in the freezer (vs. the fridge) for storage, right? (I know, I know, how could there possibly be any left, right? But I’m working on my willpower. 🙂
Reply
- Natalie says
  July 14, 2019 at 9:45 pm
  
  Haha proud of you for the leftovers honestly, quite a feat🙌😆 But yes the freezer is best so they keep their shape!
  Reply
Suzy says
July 26, 2019 at 10:38 pm

Can I use parchment baking cups instead of parchment paper? Will the baking cup paper come off easily?
Reply
- Natalie says
  July 27, 2019 at 12:48 am
  
  The papers turn soggy and tear really easily, so I don’t recommend it. Sorry!
  Reply
Gina says
September 5, 2019 at 6:48 am

What would be the measurement to swap cashew butter for regular cashews?
Reply
- Natalie says
  September 5, 2019 at 12:22 pm
  
  Try 1.5 cups soaked raw cashews!
  Reply
Saluna says
September 27, 2019 at 3:14 pm

HI Natalie, would it work if instead of the almond o coconut milk, i used kefir yogurt?
Reply
- Natalie says
  September 28, 2019 at 8:01 am
  
  Yes that would work! It will make it more tangy, so maybe reduce the lemon juice 🙂
  Reply
Alex says
January 22, 2020 at 4:39 am

They can be kept in the freezer only for a week?
Reply
- Natalie says
  January 22, 2020 at 10:36 am
  
  Nah they can probably go longer, but they will lose flavor and get kinda icy with too much time in there!
  Reply
  - Alex says
    January 23, 2020 at 1:51 am
    
    well, also who am I kidding that they’re gonna last more than a week :)))
    ★★★★★
    Reply
    - Natalie says
      January 23, 2020 at 12:07 pm
      
      Haha they certainly never do in my house😂
      Reply
Chen Shaked says
April 4, 2020 at 7:28 am

Hi these look great!
What nut would you recommend for the crust? And same proportions?
Thanks!
Reply
- Natalie says
  April 4, 2020 at 10:59 am
  
  My top choices would be almonds or walnuts, and yes same amount!
  Reply
xenia says
January 22, 2021 at 3:00 am

CAN I USE TOFU INSTEAD OF CASHEW BUTTER? AND IF YES, FOR THE SAME AMOUNT (190 GR)? IF NOT, CAN YOU SUGGEST SOMETHING ELSE? THANK YOU NATALIE!!
Reply
- Natalie says
  January 22, 2021 at 9:58 pm
  
  I don’t recommend tofu here, its not high enough in fat and will turn out very hard and icy instead of creamy. You could try coconut cream instead or another nut butter!
  Reply
Rouline says
February 24, 2021 at 11:00 am

Hi natalie,
Do we need to soak the dates in hot water first? To help soften it up for blending? Thank you.
Reply
- Natalie says
  February 24, 2021 at 11:01 am
  
  If you are swapping in whole cashews, yes. But this recipe actually calls for cashew BUTTER so no soaking required!
  Reply
Soohie says
March 12, 2021 at 12:14 am

These are AMAZING! My family talks about them all the time. I used peanut butter and omitted the lemon juice, turned out great 🙂
★★★★★
Reply
- Natalie says
  March 12, 2021 at 8:53 am
  
  I am so happy you guys love them!! Makes me smile, thanks for the feedback Sophie💕
  Reply
Kim says
April 4, 2021 at 3:13 pm

I wish I could eat these! They look amazing. Unfortunately with 2 large dates having 32 net carbs, that’s not even counting the oats which are 32 net carbs for 1 cup. I’ve loved a lot of your other recipes!
★★★
Reply
- Natalie says
  April 5, 2021 at 8:34 am
  
  Then skip this one! I have lots more date-free lower sugar recipes Kim 🙂
  Reply
A says
July 6, 2021 at 1:03 pm

Hi. Can you please tell me if you can use regular nonfat milk with these? Thank you.
Reply
- Natalie says
  July 6, 2021 at 1:22 pm
  
  You can use dairy milk! Something with a higher fat content will make for a creamier texture, but nonfat will work too 🙂
  Reply