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
Nutrition Facts
Raw Blueberry Cheesecake Bites
Amount Per Serving
Calories 429Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 180mg8%
Potassium 356mg10%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 22g24%
Protein 9g18%
Vitamin A 196IU4%
Vitamin C 8.3mg10%
Calcium 31mg3%
Iron 2.75mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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