These silky smooth no-bake blueberry cheesecakes are naturally sweetened, have hints of coconut, can be made vegan and are easy to make.
They are perfect for impressing guests at dinner parties or for you to eat the whole batch yourself because trust me, they’re irresistible.
Hello everyone! How are you all doing?
I’m currently….stressed. Yes, I admit it, I am stressed.
Completely absolutely, undeniably stressed and it’s only been a month since my professional development program started!
Don’t get me wrong, I am in love with the program and adore what I get to do everyday but stress gets the best of us sometimes and that’s when stress-relieving activities must ensue.
And for me, that means getting myself into the kitchen and baking of course! Well, maybe not in this case since it’s a no-bake recipe but usually baking occurs.
Anyways, I know it has been officially Autumn for a few days now, but I’m still not over having berries.
I was in Asia for most of berry season so I skipped out on having blueberries! So now…I’m currently trying to madly catch up on what I missed while I was away.
Which also means that pumpkin season for me has been postponed as well and I will probably be having pumpkin well into Christmas and gingerbread well into May. 😉
Originally I was going to just whip up a batch of my blueberry cream cheese loaf but, for some reason I was really craving cheesecake and not just cream cheese so I decided to go with making these instead.
Plus, I’m completely obsessed with the no bake crust I use for this recipe so it gave me an excuse to make it again.
I actually ended up with enough extra crust to make a few more but instead of whipping up another batch of cream cheese, I decided to roll them all up into energy balls and had them all as a midday snack instead. 😛
Yes, the crust is that addicting.
Well, this girl has to go work on her reading now so I’ll leave you lovelies to the recipe.
Hope you all have a fabulous weekend that’s full of sunshine!
- ⅓ cup dried figs (can substitute dried dates)
- ½ cup slivered almonds
- 1 tablespoon water
- 1 tablespoon maple syrup (optional)
- 1 cup plain Greek yogurt (or full fat coconut cream)
- ¾ cup cream cheese (or tofutti cream cheese)
- 3 tablespoons date syrup (or honey)
- ¼ cup blueberry preserves
- Combine all the crust ingredients in a food processor and pulse until combined. The mixture should not be to wet and should hold together when pressed. Divide the crust mixture into 4 ramekins and press it down to form a crust.
- Blend the cheesecake ingredients in the food processor until smooth. Pour the mixture into the ramekins making sure that you split the mixture evenly between all 4 of them (about ½ cup each). Let the cheesecakes chill in the fridge for at least two hours.
- When the cheesecakes have set, top with a tablespoon of blueberry preserve and a few blueberries for garnish.
This post was created for Buns In My Oven a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!