blueberry cheesecakes

This is so amazing. I am no expert in deserts so I gave this one a try. I loved it :) and I am telling you, you should try them as well. It is a very simple recipe and perfect for your weekend treats!

Get the original recipe here

Ingredients:

For the crust

• 1 cup (100g) rolled oats

• 6-8 pitted medjool dates (125g)

• Pinch of salt

For the filling

• 6 pitted medjool dates (100g)

• 3/4 cup (190g) cashew butter (or any nut/seed butter)

• 3/4 cup non-dairy milk

• 1 tbsp lemon juice

• 1/2 a vanilla bean (or 1 tsp vanilla extract)

• Pinch of salt

• 1/2 cup (70g) frozen blueberries

Instructions:

In a blender or food processor, combine the crust ingredients. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.Then chill. Combine the filling ingredients in a blender and blend on high until smooth and creamy. Pour on top of the crusts. Defrost the frozen blueberries. Spoon/swirl on top of the filling. Freeze overnight. You can keep them in the freezer for up to a week.

Tips

*The milk I used is almond

**I used coconut butter and turned out very creamy!