Bite-sized “cheesecakes” with wild blueberries
You’re looking at a real hit of the vegetarian landscape – wholemeal cheesecakes! Indeed – you no longer need raw cheese made from animal milk or the additive-laden plant-based alternatives you find on the supermarket shelves to make a delicious cheesecake. You can easily make cheesecake from natural cashews. We believe this wild blueberry cheesecake recipe could become your new favourite. It’s a cake that melts in your mouth! What’s more, this recipe makes it possible to make both tiny cupcakes, which are fun to serve and easy to store, and the classic large cheesecake. Try it for yourself!
Quantity: 12 bite-sized cakes or 1 large cheesecake.
Preparation time: 25 minutes + time to set in the fridge.
Difficulty: Easy
To prepare you need:
For the base:
- 200 g almonds or pecans
- 80 g maple syrup
- 30 ml melted coconut oil
- pinch of sea salt or Himalayan salt
- a powerful blender or food processor
For the filling:
- 260 g soaked cashews
- 160 g maple syrup
- 60 g freshly squeezed lemon juice
- 55 g melted coconut oil
- pinch of sea salt or Himalayan salt
- a powerful blender or food processor
- 12 silicone muffin tins or classic loose round cake pan
Cover:
- 295 g wild blueberries
How to make blueberry “cheesecakes”?
Start by soaking the nuts. To do this, place the cashews in hot water for 20-30 minutes to soak. This will make the nuts softer, and the end result will be silkier. While the nuts are soaking, prepare the base. To do this, place all the ingredients for the base in a food processor and blitz until a sticky dough forms. In the meantime, if necessary, mix the mixture with a spatula or spoon.
Divide the mixture between the muffin tins (or press into the bottom of a large cake tin) and press out. Then scoop out the filling. To do this, crush the soaked cashews and place them in a blender or food processor with the rest of the filling ingredients and blitz until a silky texture is achieved.
Place the filling on the bottom of the previously pressed moulds and top with wild blueberries. Place the cakes (or one large cake) in the freezer for 2-3 hours, until firm.
Let the cakes thaw at room temperature for 10-15 minutes before serving. Put on a plate and enjoy! Store the cakes in an airtight box or container in the freezer.
