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Vegan Blueberry and Basil Cheesecake

A no-bake dessert that will make you say "Dairy who?" - these individual vegan cheesecakes are made with nuts for their creaminess and topped with basil and blueberries for a sophisticated summer treat. Gluten-free, dairy-free and vegan. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 servings
Calories: 288kcal
Author: Megan

Ingredients

Crust

  • 1/2 cup pitted dates (soaked in boiling water for 1 hour)
  • 1/2 cup macadamia nuts (or walnuts)
  • 1/2 cup unsweetened coconut flakes
  • 1/2 tsp salt (unless macadamia nuts are already salted)

Filling

  • 2 cups cashews (soaked in boiling water for 1 hour)
  • 3/4 cup canned coconut milk (full fat)
  • 1/4 cup coconut oil (melted)
  • 1/8 - 1/4 cup maple syrup (to taste (or honey if not vegan))
  • 2 tbsp maple syrup (or honey if not vegan)
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1-2 tbsp fresh basil (chopped finely)
  • 3/4 cup fresh blueberries

Instructions

  • In separate bowls, soak the cashews and dates in boiling water for at least one hour.
  • In a food processor, combine pitted dates, macademia nuts, coconut flakes and salt. Process until mixture forms a dough. If the dough doesn't come together you can add 1 tablespoon of the water which you soaked the dates in.
  • Spoon dough into 12 individual muffin cups and press down with wet hands to form the crust.
  • In a food processor, combine soaked cashews, coconut milk, coconut oil, honey, stevia, vanilla, and salt until smooth and creamy. Taste to adjust sweetness level based on personal preferences.
  • Evenly distribute filling mixture to the muffin cups.
  • In the food processor, add 1/2 cup of the blueberries and pulse until they are roughly mashed Sprinkle a little of the basil over each muffin cup and then top with the mashed blueberries. With a knife make a swirl to mix in the blueberries and basil. Top each cup with a few of the remaining 1/4 cup of whole bluerries.
  • Cover muffin tin with cling wrap and freeze for 4 hours, or until firm.

Nutrition

Calories: 288kcal | Carbohydrates: 17g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Sodium: 200mg | Potassium: 278mg | Fiber: 2g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 1.4mg | Calcium: 24mg | Iron: 2.1mg
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