These easy no-bake mini blackberry cheesecakes are raw vegan, gluten-free, soy-free, creamy and so delicious! They taste like a combination of cheesecake and ice cream, making these cupcakes to the perfect healthy, simple dessert for summer or any other day!
1cupblackberriesfresh or frozen, or sub other berries
*Note: See step-by-step photos above!
Walnut Oat Crust
Lightly grease a 12-cup muffin pan. Cut strips of parchment paper and lay them in the slots for easier removal, (*see photo above).
Put the walnuts, oats, and dates into a food processor or blender and process until it forms a coarse, slightly sticky mixture.
Divide the crust mixture into 12 equal pieces (about 25 g each) and press them into the muffin tins to cover the bottom, using your fingers, a glass, or a teaspoon.
Put the cashews, coconut milk, agave syrup, lemon juice, and vanilla extract (if using) into a blender and blend until smooth and creamy. Pour ⅔ of the cream filling into the muffin cups until half full, leaving the rest to make the blackberry layer. Tap a few times to release any air bubbles, then pop it into the freezer for 20 minutes to set.
Add the blackberries to the remaining cream filling and blend together until smooth.
Pour it on top of the plain layer of each muffin, smoothing out evenly (the filling will slightly expand when frozen so be sure to not over-fill the tins). Freeze for at least 2 hours, until set.
Once frozen, remove by pulling on the parchment tabs or loosening them with a small knife to pop out.
Let thaw for 10 minutes before serving to soften or enjoy them completely frozen!
Dates: If you can’t get soft dates, you can soak them in warm water for 10 minutes then drain thoroughly and pat dry.
Cashews: You can either soak the cashews in water overnight or speed this up by pouring HOT water over the cashews and soak for 30 minutes. Then rinse and drain.
Storage: Keep covered in the freezer for up to 2 weeks.
Please read my blog post for further information and step-by-step photos!