These mini Vegan Blueberry Cheesecake Muffins are the most fantastic bite. to fight any afternoon cravings.
Yummy – these Vegan Blueberry Cheesecake Muffins have been a real treat! They’re created with a vegan cookie & date base and filled with a lemon-y vegan cheesecake made from cashew nuts and just a few simple ingredients.
They’re easily created using a food processor and high-speed blender and set in the fridge. Yes, that’s right – no oven needed! In order to keep these perfectly set, I have used agar powder in this recipe, but if you can’t get hold of it, there are some alternative options (please see my recipe notes below!).
What you’ll need
- vegan friendly cookies
- medjool dates
- fresh blueberries
- agar powder
- vanilla extract
- lemon zest
- maple syrup
- food processor
- 6-hole muffin tin
- high-speed blender
How to make these Vegan Blueberry Cheesecake Muffins
To make these Vegan Blueberry Cheesecake Muffins, one important preparation step is to soak the cashews for a minimum of 4 hrs. If you’re. in a hurry however, or simply not in the mood for soaking (been there), you can also boil the cashews in water on the stovetop for 20 minutes. It’s important that the cashews are softened before starting to blend the cheesecake filling, otherwise your blender might struggle to create a smooth texture for your filling.
Creating the muffin base
To create the muffin base for the bottom and sides of your muffin tin, simply place the vegan cookies in food processor and process for a few minutes until they’re all crumbled up. Add your pitted medjool dates and process further until everything is combined. You could end up with a lightly crumbly, thick & sticky texture.
Divide the mix into 6 muffin tins. Use your fingers to firmly press the base against the bottom and sides of each muffin tin. Try to create an equal thickness all around each muffin tin. Place the muffin bases in the fridge to harden whilst you’re preparing the cheesecake filling.
Blending the cheesecake filling
Place all ingredients for the cheesecake filling into a high-speed blender: cashews, agar powder, vanilla extract, lemon zest, cinnamon and maple syrup. Blend on high-speed until smooth. This can take about 10-15 minutes, and can vary depending on your blender. Try to get it as smooth as possible with your blender. If your blender is struggling, simply add in a little more liquid (ideally water, plant milk or lemon juice) to help.
Assembling the cheesecake muffins
Carefully remove the cheesecake bases from the muffin tin – it’s important you remove them from the tin before filling, as it will otherwise get messy. Carefully fill them with the cheesecake filling from your blender.
Decorate with the fresh blueberries and place the cheesecake muffins in the fridge to set for at least an hour before serving. You can also keep your Cheesecake Muffins in the freezer and they will last for up to 3 months.
Variations for this recipe
- fruit: You can easily swap our the blueberries for raspberries or strawberries – or how about a mix!
- muffin base: If you’re out of vegan cookies, you can also use almond or coconut flour as an alternative to create the cheesecake bases.
- cashews: if you’re not a fan of cashews, or simply don’t have any to hand, swap them out for almonds! Ideally with the skins removed. Be aware that they might need some longer blending to become smooth as they’re a slightly harder nut than cashew. Still soak/boil them in advance and remove the skins after the soaking/boiling process.
- Agar: I know that agar is not always easy to come by, if you don’ have a health food shop nearby. Alternatively you can order it on Amazon. If you wanted to go without the Agar, you can also use Vegeset or cornflour, but you will have to heat up the cheesecake mixture to activate it properly and then transfer it to the cheesecake bases quickly before it sets.
This recipe is:
- 100% vegan
- easily adapted to be gluten-free (just use gluten-free cookies!)
- easy & delicious
- super creamy
- made with dates and cashews
The perfect snack! These mini Vegan Blueberry Cheesecake Muffins are the most fantastic bite for an afternoon craving. They’re created with a cookie & date base and filled with a lemon-y vegan cheesecake made from cashew nuts.
- 250g vegan friendly cookies
- 5 medjool dates
- 200g fresh blueberries
For the cheesecake filling:
- 100g cashews, raw & soaked
- 2 tsp agar powder
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 1 tsp cinnamon
- 50ml maple syrup
- Soak the cashews for a minimum of 4 hrs. Alternatively, boil them on the stovetop for 20 minutes.
- Start by creating the cheesecake base: Place the vegan cookies into a food processor and process until the cookies are all crumbled up.
- Add the pitted medjool dates and process further until fully combined. You should end up with a sticky & thick texture. Divide the base mix into 6 muffin tins and firmly, but evenly press it against the bottom and sides of each muffin tin. Place everything in the fridge whilst you’re preparing the cheesecake filling.
- Place all ingredients for the cheesecake filling into a high-speed blender and blend until smooth. This can take a couple of minutes on high speed. To get everything super smooth, ideally blend it for just over 10 minutes.
- Carefully remove the cheesecake bases from the muffin tin and fill them with the cheesecake filling.
- Decorate with the blueberries and place the cheesecake muffins in the fridge to set for an hour before serving.
Looking for a full-size cheesecake? How about this Baked Vegan Cheesecake – it has a crazy secret ingredient!