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Mini Vegan Vanilla Blackberry Cheesecakes

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Friday, 28 April 2017


Want a super delicious dessert without putting in a lot of work? These Mini Vegan Vanilla Blackberry Cheesecakes by Amy Lyons of Fragrant Vanilla Cake look gourmet but are really quite easy to make. They will also make you start craving summer, and all of the fresh seasonal berries that follow.


At a glance

1/2 cup gluten free organic rolled oats
1/2 cup soft, pitted medjool dates
1/2 cup walnuts
1/8 tsp sea salt

Cheesecake Filling

3/4 cup full fat organic coconut milk at room temperature (RG tip: you can also use very soft young Thai coconut meat here)
1/4 cup plus 2 Tbsp cashew butter
2 Tbsp lemon juice
1/8 tsp sea salt
1/4 cup maple syrup
1/2 cup plus 2 Tbsp coconut butter, warmed to liquid
8 oz organic blackberries plus more for garnish


1. To make the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed. 

2. Press into the bottoms of 10 silicone muffin tins.  
Place in the freezer while you make the filling.

3. To make the filling, combine all ingredients in a blender and blend until smooth.
4. Pour the filling over the crust, and place in the freezer to firm up for about 45 minutes or up to an hour.  
5. Once they have firmed up, un-mold them and place them on a tray.
6. Garnish with blackberries.  Serve!
Store any left over cheesecakes in the refrigerator.

Additional Tips

Recipe by Amy Lyons: