These Mini Blueberry and Lemon Cheesecakes are creamy, fruity, fresh, and completely no-bake. The base is made with almonds, Medjool dates, and coconut oil, while the filling combines cashews, lemon, maple syrup, blueberries, and coconut oil into a smooth little cheesecake layer. They’re especially handy when I want an individual dessert that looks a little fancy without actually making life complicated.
Try my Caramel Coconut Cheesecake recipe.
Why You’ll Love This Recipe
- No baking required: Everything is blended, assembled, and chilled.
- Individual portions: Silicone muffin molds make six neat little cheesecakes.
- Fresh blueberry flavor: Blueberries are blended directly into the filling.
- Bright lemon finish: Lemon keeps the filling from tasting overly rich.
- Naturally sweetened: Dates and maple syrup provide the sweetness.
- Plant-based: No cream cheese, eggs, or dairy required.
- Make-ahead friendly: These need chilling anyway, so they’re ideal for preparing in advance.
- Easy to freeze: Keep a batch ready for dessert emergencies.
Try my Blueberry Cheesecake Protein Smoothie recipe.
What You’ll Need to Make Mini Blueberry and Lemon Cheesecake
For the base:
- 3.5 ounces (100 g) almonds
- 2 ounces (55 g) Medjool dates, pitted
- 2 tablespoons coconut oil
For the blueberry lemon cheesecake filling:
- 3.5 ounces (100 g) cashews, soaked overnight and drained, or boiled for 5 minutes and drained
- 2 tablespoons (30 ml) fresh lemon juice
- 4 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
For layering and garnish:
- 5.3 ounces (150 g) blueberries, fresh
What You’ll Need to Do
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 2–3 hours
Total Time: 2 hours 20 minutes to 3 hours 20 minutes
Makes: 6 mini cheesecakes
1| Prepare and freeze the almond-date bases.
2| Blend the drained cashews, lemon juice, melted coconut oil, and maple syrup until completely smooth.
3| Place a few blueberries over each base.
4| Spoon the plain lemon cheesecake filling over the blueberries.
5| Top each cheesecake with additional whole blueberries.
6| Freeze for 2–3 hours until firm.
Try my Delectable Strawberry Cheesecake Cookies recipe.
Easy Ingredient Swaps
Almonds: Cashews, walnuts, or pecans can work in the base.
Medjool dates: Another soft date variety can be used, although Medjool dates give the best sticky texture.
Blueberries: Raspberries, strawberries, or blackberries can create a different berry cheesecake.
Maple syrup: Agave syrup can work as a substitute.
Lemon: Lime juice gives the recipe a slightly more tropical flavor.
Cashews: Macadamia nuts can sometimes work in creamy no-bake fillings, although they’re usually more expensive.
Try my Sweet Berry Cottage Cheese Bowl recipe.
Some Twist and Tweak Ideas
Add a little lemon zest to the filling for stronger citrus flavor.
Swirl a spoonful of blueberry puree through the top.
Add vanilla extract to make the filling slightly more dessert-like.
Mix shredded coconut into the almond base.
Top with crushed pistachios.
Use raspberries instead of blueberries for a raspberry-lemon version.
Add a thin layer of berry compote between the base and filling.
Make them in mini muffin molds for smaller bite-sized cheesecakes.
Some Helpful Tips
Soften the cashews properly. Soaking overnight gives the smoothest filling, but boiling for 5 minutes is a handy shortcut.
Drain the cashews well. Extra water can make the filling softer.
Use a high-speed blender if possible. The smoother the cashews become, the creamier the cheesecake texture.
Blend long enough. Stop occasionally and scrape down the sides until there are no obvious pieces of cashew left.
Use silicone molds. They make removing the frozen cheesecakes much easier.
Press the base firmly. A compact base is less likely to crumble when you remove the cheesecakes.
Don’t serve them rock-solid. Give them a little time to soften before eating.
Don’t leave them out too long either. Coconut oil softens as it warms, so these are best served chilled.
Try my The Sweet Potato Smoothie recipe.
Why Cashews Work So Well in No-Bake Cheesecake
Once soaked and blended, cashews become remarkably smooth and creamy.
They give the filling body without needing dairy cream cheese, while coconut oil helps everything firm up once chilled.
Lemon adds the sharpness you normally expect from cheesecake, and blueberries bring both color and fruity flavor.
Some Budget-Friendly Tips
Buy cashews in larger packs if you use them regularly.
Use frozen blueberries when fresh berries are expensive.
Store-brand maple syrup and coconut oil work perfectly well.
Buy almonds in bulk rather than small snack-sized packages.
Use all frozen blueberries instead of buying separate fresh berries for garnish.
Skip decorative toppings and simply smooth the tops before freezing.
Some Serving Ideas
Serve these mini cheesecakes with:
- Fresh blueberries
- Fresh raspberries
- Sliced strawberries
- Lemon zest
- Mint leaves
- Toasted coconut
- Chopped almonds
- Crushed pistachios
- A drizzle of blueberry sauce
- A small spoonful of berry compote
They’re also great served straight from the refrigerator with coffee or tea.
Great for Making Ahead
These mini cheesecakes are made for preparing ahead.
You can assemble them a day or two before you need them and keep them frozen until serving day.
Transfer them to the refrigerator around an hour before serving, or let them soften briefly at room temperature.
That makes them especially useful for gatherings when you’d rather get dessert sorted well before guests arrive.
Some Storage and Reheating Tips
Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days.
For longer storage, keep them frozen for up to 2 months.
If frozen, let them soften at room temperature for around 15–20 minutes before eating.
Alternatively, transfer them to the refrigerator about 1 hour before serving.
There is no need to reheat these cheesecakes.
Final Thoughts
These Mini Blueberry and Lemon Cheesecakes are a good example of how a handful of simple ingredients can turn into a pretty impressive little dessert.
The almond-date base is nutty and chewy, while the blueberry-cashew filling is creamy, fruity, and brightened nicely with lemon.
They’re no-bake, easy to prepare ahead, and already portioned into individual servings, which makes dessert pleasantly uncomplicated.
Mini Blueberry and Lemon Cheesecake
I love these Mini Blueberry and Lemon Cheesecakes when I want a creamy little dessert without turning on the oven! 🫐🍋 Cashews, blueberries, lemon, almonds, and dates make them fresh and fruity.
Ingredients
For the base:
For the blueberry lemon cheesecake filling:
For layering and garnish:
Instructions
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Place the almonds and pitted Medjool dates in a food processor.
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Process until the ingredients form a fine, crumb-like mixture.
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Add the coconut oil and continue processing until the mixture begins to hold together when pressed.
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Divide the mixture evenly between six silicone muffin molds.
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Press each portion firmly into the base of the mold using the back of a spoon, a small glass, or clean fingers.
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Transfer the molds to the freezer while preparing the cheesecake filling.
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Drain the soaked or boiled cashews thoroughly.
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Place the cashews, lemon juice, melted coconut oil, and maple syrup in a high-speed blender or food processor.
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Blend until completely smooth and creamy, scraping down the sides as required.
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Remove the prepared bases from the freezer.
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Place a few whole blueberries over each base.
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Divide the lemon-cashew cheesecake filling evenly between the six molds, spooning it over the blueberries.
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Smooth the tops gently.
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Garnish each cheesecake with the remaining whole blueberries.
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Return the molds to the freezer and chill for 2–3 hours, or until the cheesecakes are firm.
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Remove the cheesecakes from the molds once fully set.
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Allow them to soften at room temperature for approximately 15–20 minutes before serving, or transfer them to the refrigerator about 1 hour before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 375kcal
- % Daily Value *
- Total Fat 30g47%
- Sodium 10mg1%
- Total Carbohydrate 26g9%
- Dietary Fiber 4g16%
- Sugars 15g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Estimated Glycemic Index: ~38
Estimated Glycemic Load per Serving: ~9
