Name: Blueberry Orange Mini Cheesecake (Vegan | Gluten-Free)
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Ingredients: 1/2 cup (50g / 1.8oz) almond flour; 1 tablespoon refined coconut oil, melted; 2/3 cup (100g / 3.5oz) cashews, soaked; 5 tablespoons (50g / 1.8oz) refined coconut oil, melted; 5 tablespoons (50g / 1.8oz) coconut milk; 2 tablespoons coconut syrup; 1 teaspoon vanilla extract; 1/2 cup (50g / 1.8oz) fresh or frozen blueberries; 2/3 cup (100g / 3.5oz) cashews, soaked; 5 tablespoons (50g / 1.8oz) refined coconut oil, melted; 5 tablespoons (50g / 1.8oz) orange juice; 2 tablespoons coconut syrup; 1 teaspoon vanilla extract; 1 teaspoon orange zest

0 Shares

Jump to Recipe Print Recipe

This Blueberry Orange Mini Cheesecake is made without baking. Get ready to enjoy the magical combination of fragrant orange and juicy blueberries. This mini cheesecake will decorate any table. This delicious dessert recipe contains no dairy products, eggs or gelatin. In addition, the mini cheesecake does not contain gluten and refined sugar. To prepare it you need the most ordinary products.

Vegan Cheesecake Ingredients

Like any other cheesecake, our dessert has two layers of crust and filling. I recently made Chocolate Cheesecake with a thicker crust.

Today we will make a simplified version of two products. This is almond flour and refined coconut oil. Almonds complement the fruit filling wonderfully.

For the filling we need soaked cashews, coconut milk, refined coconut oil, coconut syrup, vanilla extract, fresh or frozen blueberries, orange zest and juice.

Before cooking, soak cashews for 8 hours or overnight. You can use maple syrup instead of coconut syrup. Coconut oil can be replaced with cacao butter. I sometimes do this in cheesecake recipes. Cacao butter will make the cheesecake filling firmer at room temperature.

In addition to these ingredients, to make a mini cheesecake we will need an 8-well muffin tin with paper liners.

How to Make Blueberry Orange Mini Cheesecake

The process of making mini cheesecake is very simple. First we will make the crust, and then the filling.

Preparing the crust

In a bowl, combine almond flour and refined coconut oil. The almonds just need to be soaked in oil. It is not necessary to collect everything into a ball. Then place approximately 1 teaspoon of crust into each cavity of the pan. And don’t forget the paper inserts. Using a teaspoon, gently press the buttered almonds into the bottom of the pan. Place the pan with the crust in the freezer for 15 minutes. Now we will make the filling.

Mini Cheesecake Filling

The filling in our recipe consists of two layers. They are prepared the same way. There are only slight differences in the ingredients.

And so we make the blueberry layer. Using a blender, combine soaked cashews, coconut milk, melted coconut oil, coconut syrup, vanilla extract and blueberries. Try to achieve a smooth texture. Transfer the blueberry filling into a pastry bag and arrange among the cells of the pan. Fill each cell halfway. If you don’t have a pastry bag, use a tablespoon. Place the pan with the blueberry filling aside and make an orange layer.

Add soaked cashews, melted coconut oil, coconut syrup, vanilla extract, orange zest and juice to the blender bowl. Grind everything until smooth. Then spoon the orange filling on top of the blueberry layer. Place the mold in the freezer for 2 hours until hardened. After hardening, remove the mini cheesecake from the pan and enjoy the delicious dessert.

Store Blueberry Orange Mini Cheesecake in a tightly sealed container for 3 days in the refrigerator. For longer storage, place the dessert in the freezer.

I look forward to your comments.

Enjoy!

Be healthy and love yourself!