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Vegan Blueberry Cheesecake Muffins

Vegan Blueberry Cheesecake Muffins

  • Author: romylondonuk


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


  1. Soak the cashews for a minimum of 4 hrs. Alternatively, boil them on the stovetop for 20 minutes.
  2. Start by creating the cheesecake base: Place the vegan cookies into a food processor and process until the cookies are all crumbled up.
  3. 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.
  4. 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.
  5. Carefully remove the cheesecake bases from the muffin tin and fill them with the cheesecake filling.
  6. Decorate with the blueberries and place the cheesecake muffins in the fridge to set for an hour before serving.

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