These Mini Berry “Cheesecakes” are perfect for summer, cool and creamy they’re as refreshing as they are beautiful. These make a great end of day dessert for those sweltering hot days out in the sun.
One thing about vegan cashew based cheesecakes is that they usually taste better a day or two after being made. This allows the cashew base time to set up and thicken into a cheese-like texture which, to me, tastes eerily similar to a regular cream cheese based version. If you can make these ahead of time I certainly recommend it.
With this recipe we’re also getting a little festive for the Fourth of July and creating a blueberry topping and adding a little pop of red in the form of some fresh strawberries to the top. I love a little red, white, and blue pop of color this time of year.
To create the frosted berry look you’ll want to freeze the berries on a baking sheet (not covered) then place them on top of the cheesecakes just before serving. As they sit out in the warm air they’ll create that frosted look. You obviously don’t have to do this but it creates a stunning effect.
Also, if you’re like me and you don’t plan ahead well it isn’t required that you soak the cashews overnight. You can simply boil them for 10-15 minutes to soften, strain, rinse, and you’ll be good to go. I love this little trick! You can also create a regular 10” cheesecake or bars with this recipe instead of using mini springform pans if you don’t have those on hand.
Mini Berry “Cheesecakes”
Yields: 4 mini cheesecakes or 1 10” cheesecake
- 1 ½ cup walnuts
- 5 Medjool dates
- 2 ½ tablespoons coconut oil
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 lb raw cashews, soaked overnight
- ¾ cup coconut milk
- ¾ cup coconut oil
- ½ cup maple syrup
- Juice of 1 lemon
- 2 teaspoons vanilla extract
- Pinch of salt
- ¼ cup freeze dried blueberries
- Mixed berries
- Line a baking sheet with aluminum foil and arrange the mixed berries into a single layer. Place in the freezer until ready to use.
- In a food processor combine all of the crust ingredients and process until combined. Press the mixture into the bottom of your pan(s).
- Rinse out the processor and combine the filling ingredients minus the freeze-dried blueberries. Blend until creamy and smooth. Taste for salt, sweetness, and tartness and add any additional salt, maple syrup, or lemon juice to suite your taste.
- Pour the filling into the pan(s) on top of the crust leaving about ½” space.
- Blend the freeze-dried blueberries into the remaining filling until smooth. If the color is too light add in some additional blueberries. Pour on top of the plain filling and smooth with a spatula.
- Place the cheesecake(s) into the freezer for 3-4 hour until set. After that transfer to the refrigerator until ready to serve.
- To serve, top with the frozen berries. To create the frosted look simply leave them out at room temperature for a few minutes.