Mini Desserts You Need: A Vegan Spin on Blueberry Cheesecake.

Happy Hump Day!  I love bringing dessert recipes to the table on Wednesdays.  I feel triumphant most Wednesdays.  Half way through the work week.  (Usually) have a lot checked off my to-do list for the week.  And once my head hits the pillow Wednesday night I think, “Yes.  Two more days.”

I actually don’t dread my job, FYI.  Last night was AWESOME!  We put together a Family Bingo Night and Art Show.  It’s so great to see families and their children have a good time together, and I of course love seeing kids get creative.  The parents love to see what their kiddos come up with.  BUT!!!  These things are EXHAUSTING and some days are just a little more chaotic than others.  Fun chaos.  I swear.

Speaking of work, we’ve been throwing together pot luck lunches on Fridays and I wanted to bring a dessert in for one of the days.  Last week I brought in mini desserts of Blueberry Cheesecake.  I’ve always been intrigued with the idea of soaking nuts and then using them as (essentially) the paste or base for a vegan imitation of a well-loved dessert.  I decided to give these Cheesecake Bites a whirl.

These are relatively easy to make and keep well.  You can mix up a batch a freeze for about 1-2 weeks.  The key here is soaking your cashews and dates.  This will NOT work if you don’t!  So do not skip these steps.  Blend these up for your next get together and they’re sure to be a hit!

photo 2 (11)

Vegan Blueberry Cheesecake Mini Desserts

What You Will Need:  (makes 12)

For Crust:

  • muffin tin
  • 1 cup dates, pitted ***(soak for 10 minutes after pitting!)
  • 1 cup of almonds

For Filling:

  • 1 1/2 cups of SOAKED cashews.  I threw mine in a container in the AM before leaving for work then took them out in the evening to use (6-8 hours)
  • 1/2 cup of coconut milk
  • 1/2 cup of agave nectar
  • 1/3 cup of coconut oil ****(My first batch turned out VERY coconutty.  You may want to use a little less of the coconut oil or use refined.)
  • 1/4 cup of blueberries to blend in (optional)
  • squeezed juice of 1-2 lemons depending on size (about a 1/4 cup)

What You Will Need To Do:

  1. Crust:  Use a food processor to chop the dates.  It should begin to glob together and there should not be any huge pieces.  Remove from processor.
  2. Next, throw the almonds into the processor.  Grind into a meal.
  3. Then, add the dates back in.  Mix thoroughly.  Your mix should begin to look like a Lara Bar or Clif Bar.
  4. Finally, measure a tablespoon amount of the crust mix and place it into the greased bottoms of the muffin tin.  Set aside in the freezer to firm.
photo 1 (12)

I read you could use parchment paper as tabs to pop them out after freezing….well, don’t use foil like I did. It just breaks. Worst decision EVER.

  1. Filling:  Mix your remaining ingredients in a blender.
  2. Pour the filling into the muffin tin over the crust.
  3. Top with more blueberries.
  4. Freeze, covered, for 4-6 hours.  To remove, use a butter knife to pop them out of the muffin tin.

These are so cute and yummy!  You could always switch up your flavors and try strawberry, peanut butter, or caramel!

photo 3 (9) photo 4 (5)

Recipe Source:  The Minimalist Baker

What’s YOUR favorite mini dessert??  Share below!

Hope your week finishes up nicely and you have an AMAZING Memorial Day weekend.  There will be no post on Dry Brushing this Friday so I can prep for this weekend’s festivities.  Have fun and be safe out there!


One response to “Mini Desserts You Need: A Vegan Spin on Blueberry Cheesecake.

  1. Pingback: Happy One Year Birthday to The Paisley Kitchen <3 !!!!!!!! | thepaisleykitchen·

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