Vegan blueberry cheesecake bites
15 min
Medium
Looking for a tasty and wholesome snack? These vegan cheesecake bites are the perfect treat. The cheesecake bites have a crunchy nut base, a creamy cashew cheesecake layer, and are finished with fresh blueberries. They’re not only delicious but also surprisingly easy to make yourself.
The finest blueberries
In this recipe, we use delicious blueberries from Beekers Berries. They’re not only great as a snack on their own, but also perfect for using in all kinds of recipes.
The finest blueberries
In this recipe, we use delicious blueberries from Beekers Berries. They’re not only great as a snack on their own, but also perfect for using in all kinds of recipes.
Ingredients base
30 g roasted almonds
30 g roasted pecans
50 g dates
Pinch of salt
60 g roasted almonds
60 g roasted pecans
100 g dates
Pinch of salt
120 g roasted almonds
120 g roasted pecans
200 g dates
Pinch of salt
Ingredients filling
75 g raw cashews (soaked)
0,25 lemon
37,5 g plant-based yoghurt alternative
37,5 g plant-based cream cheese
1 tbsp maple syrup
62,5 g blueberries
150 g raw cashews (soaked)
0,5 lemon
75 g plant-based yoghurt alternative
75 g plant-based cream cheese
2 tbsp maple syrup
125 g blueberries
300 g raw cashews (soaked)
1 lemon
150 g plant-based yoghurt alternative
150 g plant-based cream cheese
4 tbsp maple syrup
250 g blueberries
Equipment
Food processor
Blender
Mini muffin tin
Method base
- Line each muffin cup with a piece of baking paper that completely covers the bottom.
- Add the almonds and pecans to a food processor and blend into a coarse meal. Add the dates and salt and blend again until well combined.
- Spoon half a tablespoonful of the nut mixture into each muffin cup and press down firmly. Place the tin in the fridge.
Method filling
- Soak the cashews in a bowl of water the day before. Make sure they’re fully submerged and leave them to soak overnight.
- Drain and rinse the soaked cashews. Squeeze the juice from the lemon.
- Add the cashews, plant-based yoghurt, plant-based cream cheese, maple syrup, lemon juice, and blueberries to a high-powered blender. Blend until smooth.
- Remove the muffin tin from the fridge and divide the cheesecake mixture among the bases.
- Place the cheesecake bites (in their cases) in the freezer for at least 2 hours. Then remove them from the freezer and take them out of the moulds by pulling on the baking paper. Arrange the bites on a plate and decorate with extra blueberries. Allow to thaw for about 20 minutes, or cover and store them in the fridge.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
82 kcal
12 g
8 g
10 g
3 g
Ingredients base
30 g
30 g
50 g
Pinch of salt
roasted almonds
roasted pecans
dates
60 g
60 g
100 g
Pinch of salt
roasted almonds
roasted pecans
dates
120 g
120 g
200 g
Pinch of salt
roasted almonds
roasted pecans
dates
Ingrediënten vulling
75 g
0,25
37,5 g
37,5 g
1 tbsp
62,5 g
raw cashews soaked)
lemon
plant-based yoghurt alternative
plant-based cream cheese
maple syrup
blueberries
150 g
0,5
75 g
75 g
2 tbsp
125 g
raw cashews soaked)
lemon
plant-based yoghurt alternative
plant-based cream cheese
maple syrup
blueberries
300 g
1
150 g
150 g
4 tbsp
250 g
raw cashews soaked)
lemon
plant-based yoghurt alternative
plant-based cream cheese
maple syrup
blueberries
Equipment
Food processor
Blender
Mini muffin tin
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
82 kcal
12 g
8 g
10 g
3 g
Method base
- Line each muffin cup with a piece of baking paper that completely covers the bottom.
- Add the almonds and pecans to a food processor and blend into a coarse meal. Add the dates and salt and blend again until well combined.
- Spoon half a tablespoonful of the nut mixture into each muffin cup and press down firmly. Place the tin in the fridge.
Method filling
- Soak the cashews in a bowl of water the day before. Make sure they’re fully submerged and leave them to soak overnight.
- Drain and rinse the soaked cashews. Squeeze the juice from the lemon.
- Add the cashews, plant-based yoghurt, plant-based cream cheese, maple syrup, lemon juice, and blueberries to a high-powered blender. Blend until smooth.
- Remove the muffin tin from the fridge and divide the cheesecake mixture among the bases.
- Place the cheesecake bites (in their cases) in the freezer for at least 2 hours. Then remove them from the freezer and take them out of the moulds by pulling on the baking paper. Arrange the bites on a plate and decorate with extra blueberries. Allow to thaw for about 20 minutes, or cover and store them in the fridge.
Have you made this recipe?
We’d love to see your creation! Share your photo on social media and tag us @beekersberries.
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How to store cheesecake bites
You can store the vegan blueberry cheesecake bites in an airtight container in the fridge for about 3 to 4 days. Making a bigger batch so you always have a tasty snack on hand? Freeze the cheesecake bites instead. First, freeze them in the muffin tin for at least 2 hours. Then remove them from the tin and store them in an airtight container in the freezer. The bites will keep for up to 1 month.
Beekers’ tip: Take the cheesecake bites out of the freezer shortly before serving. Want to take them with you? Keep them cool in an insulated bag with ice packs.
Variations on vegan cheesecake bites
Want to experiment with these cheesecake bites? You can easily give them a different flavour by replacing the blueberries with other fruits. Raspberries, strawberries, blackberries, or redcurrants are perfect substitutes. Or combine different kinds of berries, such as strawberries and raspberries.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
