I am happy for this new week! Hello and welcome new week!
Last week I was swamped with so many things to do that I lost track of time and barely was able to commit to listening to the Healthy Gut Summit. (Sighs) I was so looking forward to that. As a side note though, Dr. Alejandro Junger is amazing with natural health, and if you can get any of his books, purchase and absorb!
Anyway, yes I have been busy! Working with my husband by day, filling my mind with pathophysiology by night, and ahhh yes, creating yummy recipes for you, which is exciting. I love making recipes for you! With that, I will take my busy schedule, because you are worth it.
Speaking of “worth it”, the recipe I am about to share with you is worth it! I mean, if you decide to pass by making this recipe, you will surely miss out!
I present to you the most cream cheesy, velvety smooth, sweet, and yet healthy, blueberry vanilla cheesecake ever!
Yes, I know, cheesecake + healthy aren’t typically in the same sentence, but here is why… This blueberry vanilla cheesecake is: vegan, gluten free, paleo friendly, practically raw, and absolutely decadent! Want more? I have split the ingredients between 12 muffin cups to provide for you personal-size cheesecakes to keep you minding portion control and easily sharing the goodness! Convinced yet?
No kidding, while I was working on this recipe, I was treating myself all along the way! Now, I would not have “sampled” so much if I was making the cheesecake for you, but since it was for my hubby and I, I kept sampling, and sampling, and yes… It was super easy to forget that there were still calories in this dessert!
Talk about guilt-free sweet comfort though! This dessert has been slowly disappearing from my freezer for a week now, and I have one-by-one treated myself to a snack-size cheesecake without regret!
Now about that blueberry vanilla topping?
I love plain cheesecake, and you can make this without blueberry topping, but with the blueberries this is seriously perfection. I must say that the blueberries also paired well with the warm and sweet vanilla flavor! Just look … I am addicted!
No kidding, if I were you I would make this right away! But, if you are going to have to plan for the weekend, bookmark or pin this recipe and come back because I know you will love this!
These personal size blueberry vanilla cheesecakes are easy, no fail, and full of ingredients that you will love.
See! Dessert can be delicious and healthy at the same time!
- 1 cup raw almonds
- 14 soft-pitted dates
- 2 tbsp coconut flakes
- 2 tbsp maple syrup (or other liquid sweetener)
- Cheesecake Filling:
- 2 cups raw cashews (soaked at least 3 hours)
- 1 cup coconut milk, full fat
- ⅔ cup coconut oil, naturally melted
- ½ cup fresh squeezed lemon juice
- 1 cup coconut sugar (or other granulated sweetener)
- 2 tsp alcohol-free vanilla extract
- (*Use ⅔ of the filling for cheesecake. Save ⅓ for topping)
- ⅓ of the cheesecake filling
- ¼ tsp alcohol-free vanilla extract
- 1 cup fresh blueberries
- 1 tbsp maple syrup (or other sweetener)
- Preparation: Soak 2 cups of raw cashews for 3 hours or overnight.
- For the Crust: Place raw almonds into a food processor or high-speed blend, and blend/grind until a coarse almond meal is formed. Then, add soft pitted dates, coconut flakes, and liquid sweetener into the food processor/ blender as well, and pulse until crust is formed. This crust should be moist, slightly crumbly, and yet able to stick together.
- Next, retrieve a 12 cup muffin pan, and add 12 muffin cups. I used two 6 cup silicone muffin pans so that they could fit in my freezer.
- Now evenly distribute crust into the bottoms of the muffin cups, patting or tamping it down for an even crust across the bottom of each muffin cup. I used an -> espresso tamper <- to do this.
- For Cheesecake Filling: After rinsing out the blender or food processor, drain the overnight or at least 3-hour soaked cashews and add all cheesecake filling ingredients to the food process or high speed blender and blend until a super creamy filling is created!
- Next, pour out about ⅔ of the mixture from the blender, and distribute evenly between the 12 muffin cups onto the crust. Smooth down tops now with a cake spatula.
- For the Topping: Add to the reserved ⅓ of cheesecake filling, the vanilla, fresh blueberries, and maple (or other sweetener). Blend again until smooth, and carefully pour on top of cheesecake layer of each cheesecake. Try to keep it even!
- Lastly, lightly smooth the tops of this final layer on each cheesecake with a cake spatula, and place cheesecakes (in the muffin pan(s)) into the freezer until solid (most likely overnight).
Note: Please make sure to prepare and freeze this recipe a day before you plan to serve the dessert. These simply will not be ready in one day unless you have a blast freezer. Furthermore, once you make these cheesecakes and freeze them, only remove those that will be used for dessert, and allow them to sit out about 5-10 minutes before serving.
These are just so creamy and delicate! May you truly enjoy. ~Bella