These mini cheesecakes are so creamy and delicious, no baking required and completely dairy-free and plant based. You just need to let them set in the freezer and they're ready to enjoy. I make these with a silicone muffin tray, they're so easy to use and they pop right out after they're set.
If you can't find cacao butter where you are, you can substitute it with a vegan butter or coconut oil. I also have a video of how I made these tasty treats so be sure to check it out below!
RECIPE:
2 cups cashews (soaked for 2 hours) 1 cup coconut milk 1/4 cacao butter 1/3 cup maple syrup 1 tbsp coconut oil 1 tsp vanilla extract 1 tbsp cocoa powder 2 cups blueberries (frozen or fresh) halved
1️. In a blender combine the cashews, coconut milk, cacao butter, coconut oil, maple syrup & vanilla. Mix until creamy and smooth. 2️. Separate into 3 bowls for the 3 layers. Add cocoa powder to one bowl and mix, then spoon mixture into a silicone muffin pan, only filling the holes up 1/3 of the way. Freeze for 15 mins. 3️. Remove from freezer and top with one more portion of the cashew mix - the vanilla layer. Only fill them up 2/3 of the way and return to freezer for 15 mins. 4️. Now for the blueberry layer. Mix the remaining cashew mix with half the blueberries until combined. Remove pan from freezer and top with the blueberry mix filling them up to the top. Return to freezer and let it set overnight (preferably 6-8 hours minimum) 5️. For the topping, crush the remaining blueberries with a fork or in a blender. Spoon onto the tops of each cheesecake and sprinkle with desiccated coconut. ENJOY!
Store in a container in the freezer as they will keep for a lot longer, just remove them 20 to 30 mins before serving to let them soften.