I thought it is high time I posted some dessert recipes to show it is possible to have tasty and indulgent treats while sticking to a plant based and healthy diet. I have decided to start with my mini blueberry cheesecakes. I made these for Sunday lunch with the girls last weekend and they went down a complete treat. Even if you don't stick to a plant based whole food diet one hundred per cent of the time, I would still urge you to give these a try as they are so tasty and satisfing, without any of the bad stuff that goes with eating lots of refined sugar and bad fats.
Also these mini cheesecakes are a great alternative to chocolate based desserts, which I will admit will always be my complete favourite type of dessert. I am not sure anything could sway me from my love of chocolate. But seriously, these are definitely much lighter than most chocolate desserts which is great for summer time and also just to mix things up.
It was such a sunny day when I made these that there is some serious shadow action going on in one of two of the photos. So apologies for that. On the other hand, hopefully it helps you imagine how perfect these little delights are for sunny al fresco eating.
For the base
2 cups of pecan nuts
1 cup of dates
For the filling
2 cups of cashew nuts (soaked overnight)
2 cups of blueberries
5 tablespoons of coconut oil
Juice of 2 lemons
1 tablespoon of maple syrup (optional)
Prepare the base by adding the pecan nuts and dates to a food processor and blending until they are fully combined and form a sticky biscuit like dough.
Divide this the pecan and date mixture between 12 muffin liners, pressing it down so it forms a good base. Put the muffin tin in the freezer for about 30 minutes to set.
Meanwhile, make the filling by combining all the filling ingredients (save for about a half cup of blueberries) in a blender or food processor and blend until the mixture is combined. I use my Vitamix for this part as I find it makes a really creamy mixture, but any blender or processor will do, it just may take a little longer depending on how powerful the machine is. The idea is to get as creamy a filling as possible.
Once you have achieved a creamy filling, remove the muffin tin from the freezer and spoon the filling on top of the pecan and date base, ensuring the base is fully covered with about an inch of the filling. Return the cheesecakes to the freezer to set.
Remove the cheesecakes from the freezer about 30 minutes prior to serving to allow them to soften and decorate with the remaining fresh blueberries. When I made these last weekend, I made a blueberry powder for my decorations, but honestly I think it is too much work and not really worth it. I think they would be just as nice decorated with just the fresh blueberries and maybe a little fresh mint.
I really hope you enjoy these little desserts as much as I and my friends do. I think they are the perfect dessert for summer time as they are really light and fresh and also you will have no problem getting lots and lots of fresh blueberries xx