The cacao powder gives a hint of chocolate which goes really well with the almonds. Wow, those look SOOOO good! thank you! These no-bake mini cheesecakes can be made in a standard cupcake or muffin pan. Bring to a roaring boil and mix until a thick sauce is formed (about 5 extra minutes). Blueberry cheesecake bites are no-bake and completely egg-free. And when everything comes together in a blender, you really can’t complain! Reduced-fat cream cheese, non-fat vanilla greek yogurt and unsweetened almond milk with a hint of honey combine to form the lucious yet healthy https://beckysbestbites.com/no-bake-blueberry-cheesecake-parfaits Thanks Heather! Can’t wait to try them, Ai!!! So yum!! Thanks Jacqueline! Maybe I can come up with a delicious recipe . Blueberries are such a fabulous fruit to use. Required fields are marked *. Add sugar, lemon juice, and water. Set the mixture aside. Plus, when the filling comes together in a blender, you really can’t complain! hopefully that’ll help with my pictures. Definitely make them for yourself! From a non-vegan perspective, they don’t taste like a real cheesecake. Like our raspberry no bake cheesecake dip and 4-ingredient pomegranate parfait, this cheesecake recipe is absolutely simple and it’s flavored with real fruit just like these strawberry cheesecake cupcakes. Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a … Save my name, email, and website in this browser for the next time I comment. In a large bowl, use a hand mixer to beat the softened cream cheese until soft and fluffy. Thanks Karen! Add a few dollops of blueberry sauce and use a toothpick to swirl the sauce around for a marbled effect. Pull on the parchment paper to release the cheesecakes from the pan. It’s all delicious ingredients . These cheesecake bites are super easy to make! Blend until well incorporated and mixture resembles a peanut butter consistency. Enjoy! This would be an excellent party food since they are single-serve and can be made well in advance. Thanks Jhuls! Can’t wait to see your new photos . It’s lightly sweetened and has genuine blueberry flavor in every bite. Bring the blueberries to a simmer. Welcome to my kitchen where I share delicious recipes from my home! Mini blueberry cheesecakes of course! To make the filling, add one block of softened cream cheese to a bowl. Place a thin strip of parchment paper into each well of a mini muffin pan, and set aside. I have never experimented with anything like vegan cheesecake and would have had no idea how to make it. It was 86°F/30°C today and I about died! Add in the sweetened condensed milk, sugar, vanilla extract, and lemon juice. Oh my this looks delicious! These vegan blueberry cheesecakes are best eaten cold but fully thawed out. Would love to know details of what he can/can’t eat! I’ve developed some kind of sensitivity to cream cheese. I’m getting a lightbox today! https://www.recipelion.com/Dessert/No-Bake-Blueberry-Cheesecake-Bites Chill the cheesecake bites in the refrigerator for at least 6 hours, preferably 24 hours if you can wait that long. Adding them to my list of goodies to make during summer break for the whole family:). This Blueberry No Bake Cheesecake Recipe is so easy to make! Simmer for 15 minutes or until the blueberries begin to break down. I know. So jealous you have your own blueberry bushes! To be honest, I debated whether or not to call these vegan cheesecakes. Very pretty, and I love blueberries… Thanks for sharing with Fiesta Friday. I’d love to get my hands on some good-quality blueberries some time, so I can try out this recipe. Yum!! Bring to a roaring boil and continuously stir for 3-5 minutes until the sauce has thickened, adding a few extra tablespoons of water if needed to thin out the consistency. The original recipe uses raw almonds and walnuts but I’ve swapped them out for roasted almonds and pecans and the crust turned out amazing! They’re creamy and delicious, but dairy free, gluten free, and relatively guilt free too! I am not vegan but These looks so appealing that I will have to give it a try! These look so delicious! I’ll come join your party right now . But even with this one, he can’t have cashews, coconut, or yogurt. These look so delicious I don’t think I’d miss the cheese! Spoon and smooth out the cheesecake filling on top of the graham cracker crust. Join me in my Colorado kitchen as I whip up my favorite desserts with egg-free and high altitude options! Pour over the crust and chill it in the freezer for 1-2 hours. Wow, it looks so delicious and beautiful presentation. … Oh, and if making these in the summer, you don’t have to worry about turning your oven on when it’s blazing hot outside. But they’re close, and they’re SO delicious! I didn’t know that was a thing until a few days ago, but it got me thinking about my blueberry cream cheese doughnuts. I enjoy your blog very much. If you can donate a few dollars (the price of a cup of coffee) to help me develop the site, I would be very grateful! It starts with hot for food‘s chocolate almond crust, which is so delicious I could eat it on its own! They look absolutely gorgeous and delicious! Required fields are marked *. Spoon about two tablespoons of graham cracker mixture into the baking cups and firmly press in using a spoon or pestle. I have 2 blueberry bushes in my yard . I love blueberries. Serve, or store in the freezer until ready to consume. If we do come across some, they aren’t very fresh and are frightfully expensive. Chances are, that's what I'm wearing too! But ever since getting pregnant, cream cheese causes an upset stomach. Ooh, these little bites look absolutely heavenly! I like to use these silicone baking cups since they make removing the cheesecakes an easy process and don’t leave behind any stray paper when peeled back. And unlike a lot of cheesecake recipes, these are egg-free! In a large bowl, combine the graham cracker crumbs, butter, and sugar. It’s as simple as adding all the ingredients in a high-powered blender! In a large bowl, use a hand mixer to beat the softened cream cheese until soft and fluffy. I just need to stick to a dairy-free version: no bake blueberry cheesecake bites! For the blueberry sauce, we will be making a preserve on the stovetop. I thought about remaking them and updating the post with better photos, but…. Fresh blueberries are expensive here in Japan as well. Add the blueberries, sugar, lemon juice, and water to a pot on medium heat. Here’s how to make them: Let’s start by making the crust. Use a spoon or pestle to pack the crust into your lined muffin pan. A high-powered blender like a Vitamix is best. You can keep them in the refrigerator for 3-4 days.