Vegan Blueberry Lime Mini Cheesecakes

Mouthwatering, gluten-free and grain-free Vegan Blueberry Lime Mini Cheesecakes! |


  • 1 cup almonds, soaked for 2-3 hours (or overnight, if possible)
  • 2 cups cashews, soaked for 2-3 hours (or overnight, if possible)
  • 1 cup fresh blueberries
  • 5 large dates (I like Medjool), pitted and chopped
  • 1 cup plus 1 tablespoon melted coconut oil, divided
  • 1/2 cup agave nectar, divided
  • 3/4 cup lime juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon vanilla extract


  1. In a high speed blender, combine 1/3 cup PLUS 1 tablespoon melted coconut oil, dates, 1/4 cup agave nectar, and 1/2 teaspoon sea salt. Gradually add almonds in small batches, using a tamper if necessary, and increase speed to medium as able. Once mixture resembles a batter, remove from bender and press into muffin tin cavities. Chill in freezer while working on the filling.
  2. To prepare the cheesecake filling, clean blender thoroughly and combine 2/3 cup coconut oil, 1/4 cup agave nectar, 3/4 cup lime juice, and vanilla extract on low speed. Gradually add cashews a few at a time, increasing speed to medium as able, until mixture resembles a creamy texture.
  3. Divide cheesecake filling and scoop mixture onto each crust. Place back in the freezer to set. With the remaining half, add it to the blender along with the fresh blueberries and blend until smooth. Store blueberry mixture in the refrigerator for about 10 minutes to chill and then scoop onto each mini cheesecake. Chill in the refrigerator for a few minutes before covering with Saran Wrap and foil. This will prevent your cheesecake from sticking to the plastic or foil.
  4. Store in freezer and serve within one week.