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Mini cheesecake bites - Dr. Pingel

No-Bake Mini Cheesecake Bites with Blueberries

Total Time 2 hrs 10 mins
Servings 12 mini cheesecakes



  • 1 cup pitted dates
  • 3/4 cup raw walnuts
  • 1/2 tsp non-alcoholic vanilla flavoring
  • 1/2 tsp Himalayan pink salt


  • 1 1/2 cups raw cashews, soaked in hot water for 15 minutes
  • Juice of ½ lemon 
  • 3/4 cup full-fat coconut milk or cream
  • 1/2 cup maple syrup
  • 1 tsp non-alcoholic vanilla flavoring
  • 1/4 cup blueberries (plus more reserved for topping)*  *Note: You can substitute raspberries or blackberries, based on your preferences.


  • Line a muffin tin and set aside.
  • 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.)
  • Use a tablespoon to equally distribute the crust ingredients into each muffin liner, pressing the crust down into each liner.
  • Next, in a high-speed blender, blend together all the filling ingredients on high until well-combined.
  • Divide the filling evenly into each muffin liner and top with additional berries, if desired. Cover and freeze for at least 2 hours.
  • Serve and enjoy!