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.
Try my Blueberry Cheesecake Protein Smoothie recipe.
For the base:
For the blueberry lemon cheesecake filling:
For layering and garnish:
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.
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.
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.
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.
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.
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.
Serve these mini cheesecakes with:
They're also great served straight from the refrigerator with coffee or tea.
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.
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.
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.
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.
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.Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated Glycemic Index: ~38
Estimated Glycemic Load per Serving: ~9
