The Pioneer Woman Tasty Kitchen
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Mini Blueberry Cheesecakes

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Level: Easy

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Description

Take the classic cheesecake dessert recipe and make it more satisfying and nutritious with this vegan and gluten-free version made with cashews, dates, almonds, and chia-seed blueberry jam swirl on top.

Ingredients

  • 1 cup Chopped Almonds
  • 1 cup Medjool Dates, Pitted
  • 2 Tablespoons Nut Butter
  • 1 cup Cashews, Soaked At Least 4-8 Hours
  • ¼ cups Full-fat Coconut Milk
  • ¼ cups Agave Nectar Or Maple Syrup
  • 1 whole Lemon, Juiced
  • 8 Tablespoons Blueberry Chia Jam (See Note)

Preparation

Lightly grease a muffin pan with coconut oil and set aside.

Make the crust first by placing the chopped almonds, Medjool dates, and nut butter in a high-powered blender. Pulse until finely ground and sticky – it should form into a lump and may be slightly crumbly, which is fine. Roll this into golfball-size portions and press each portion into the cups of a muffin pan. Refrigerate at least 30 minutes.

Begin the filling by draining and rinsing the soaked cashews. Place cashews, coconut milk, agave nectar, and lemon juice in the high-powered blender and blend until smooth. Pour mixture over individual crusts in muffin pan, about 3/4 full for each cup. Drop about 1 tablespoon blueberry chia jam on top of each and use a toothpick to create a swirl.

Freeze for at least 4 hours before serving. Enjoy!

Note: See related blog post for a recipe for blueberry chia jam. Replace honey in the blueberry chia jam with agave nectar or maple syrup to make it vegan.

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