Baking

Raw Blueberry Cheesecake Bites

Raw Blueberry Cheesecake Bites

Raw Bl00berry Cheesecake Bites with a soft and chewy Oatmeal Crust. 🧁

I was gonna decorate them but then I realized that I didn’t give enough of a fuck lol. They’re delicious enough without any pretentious decorations!

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Raw Blueberry Cheesecake Bites

Delicious Raw Vegan Blueberry Cheesecake Bites with a fruity Oatmeal Crust. Refined Sugar Free and takes only 20 minutes to prepare.
Course Dessert, Snack, Sweets
Cuisine International
Keyword Dairy-Free, Easy, Egg-Free, Recipe, Vegan
Prep Time 20 minutes
Total Time 6 hours
Servings 6 Regular Sized Muffin Bites
Calories 429kcal
Author Amrita

Ingredients

Oatmeal Crust/Base:

  • 1 cup Rolled Oats 120g
  • 1/4 cup Dried Blueberries 30g
  • Zest of 1/2 a Lemon
  • Pinch sea salt
  • 1 Medjool Date pitted
  • 1/4 cup Agave Nectar 50-60g
  • 2 tablespoons Peanut Butter 35g
  • Splash of Water

Blueberry Cheesecake Filling:

  • 150 g Natural Cashews soaked overnight and drained if you don't have a high speed blender
  • 1 tablespoon Lemon Juice
  • 1/4 cup Refined Coconut Oil melted (60g)
  • 1/2 cup Coconut Cream 125g
  • 1/4 cup Agave Nectar 50-60g
  • 3/4 cup Frozen Blueberries 100g
  • 1/4 teaspoon Lactic Acid powder optional

Instructions

  • If you do not have silicone Muffin tins, line a 6x6 inch square pan with baking paper. Set aside.
  • In the bowl of a food processor, combine all ingredients for the Oatmeal base. A sticky mixture should form.
  • Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 7x7 inch tin. Leave in the freezer whilst making filling.
  • To make Blueberry Cheesecake filling, combine all ingredients in a high speed blender. I used the Optimum G2.6 Platinum Series .
  • Blend until 100% smooth. You can use a tamper to help get the ingredients well mixed.
  • Turn blender off and use a silicone spatula to push ingredients off the blender walls 1 or 2 times and continue blending until entirely smooth.
  • Pour the filling onto the chilled crust and spread into an even layer.
  • Freeze until firm enough to pop out of the silicone muffin tin or slice - about 6-8 hours.
  • Store in the freezer and allow to thaw for 5-10 minutes before enjoying.
  • Leftovers will keep in an air-tight box in the freezer for up to 1 month.

Nutrition

Calories: 429kcal | Carbohydrates: 47g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 180mg | Potassium: 356mg | Fiber: 5g | Sugar: 22g | Vitamin A: 196IU | Vitamin C: 8.3mg | Calcium: 31mg | Iron: 2.75mg

Make sure to check out Amrita’s Instagram and website for more tasty recipes!

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Good Old Vegan
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4 years ago

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