If you have a fierce love of cheesecake, you know what it’s like when a craving strikes. There’s nothing quite like that sweet, creamy texture and taste. But if you have a dairy intolerance (like me!), you may have felt you need to avoid this sweet treat.
Well, I have great news for you: I’ve created a special dairy-free recipe for those of us who love this decadent dessert: No-Bake Mini Cheesecake Bites with Blueberries.
Now, I know it may be hard to believe that you can actually expect the same creamy texture and delicious flavor you expect from cheesecake with a dairy-free recipe, but that’s exactly what you’ll get! I’ve used soaked cashews and full-fat coconut milk to make sure the consistency is just right.
But that’s not the only reason I chose these ingredients. They’re also incredibly nutritious and provide some amazing health benefits!
You may be surprised to learn that the cashews featured in these dairy-free mini cheesecake bites are full of nutrients, including iron, calcium, potassium, phosphorus, magnesium, zinc and more! Cashews are also a great source of energy-boosting protein. But that’s not all cashews offer ….
They’re also known to be highly beneficial for both heart and eye health! Not only have studies shown that cashews support healthy blood pressure and cholesterol levels, but they’re also a great source of monounsaturated fatty acids (MUFAs). [1] This is important because MUFAs have been linked to blood sugar regulation, heart health, healthy weight management, and more.
Interestingly, a study conducted over a 20-year span on more than 80,000 women also revealed that regular consumption of nuts can reduce your risk of developing gallstones! According to the researchers, the women who ate at least one ounce of nuts each day had a 25 percent lower risk than those who didn’t eat as many nuts. [2]
As you can see, you can indulge in a couple of these No-Bake Mini Cheesecake Bites with Blueberries with the confidence that you’re supporting your overall health goals. So, the next time you have a craving for a decadent cheesecake-inspired desert, make sure to try the recipe below.
And if you’re not in the mood for blueberries, just pick another fruit instead. This dairy-free versatile recipe can be tailored to your preferences!
Time: 2 hours, 10 minutes
Makes: 12 mini cheesecakes
Crust:
1 cup pitted dates
¾ cup raw walnuts
½ teaspoon non-alcoholic vanilla flavoring
½ teaspoon Himalayan pink salt
Filling:
1½ cups raw cashews, soaked in hot water for 15 minutes
Juice of ½ lemon
¾ cup full-fat coconut milk or cream
½ cup maple syrup
1 teaspoon non-alcoholic vanilla flavoring
¼ cup blueberries (plus more reserved for topping)*
1. Line a muffin tin and set aside.
2. In a food processor, combine all the crust ingredients. Process until the mixture is well-combined. (Note: It will be a bit dry, but moldable.)
3. Use a tablespoon to equally distribute the crust ingredients into each muffin liner, pressing the crust down into each liner.
4. Next, in a high-speed blender, blend together all the filling ingredients on high until well-combined.
5. Divide the filling evenly into each muffin liner and top with additional berries, if desired. Cover and freeze for at least 2 hours.
6. Serve and enjoy!
*Note: You can substitute raspberries or blackberries, based on your preferences.
