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Recipe of Quick No-Bake Mini Vegan Blueberry Cheesecakes

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No-Bake Mini Vegan Blueberry Cheesecakes

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Choose water over other drinks. Sipping a soda or cup of coffee from time to time won't hurt you too badly. Using them for your sole source of hydration, however, is dumb. When you pick out water over other beverages you are helping your body remain very healthy and hydrated. This also helps you lower your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is often the key to successful weight-loss and healthfulness.

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We hope you got insight from reading it, now let's go back to no-bake mini vegan blueberry cheesecakes recipe. To cook no-bake mini vegan blueberry cheesecakes you need 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook No-Bake Mini Vegan Blueberry Cheesecakes:

  1. Provide of For the crust:.
  2. Take 1 cup of rolled oats.
  3. Take 7 of pitted dates.
  4. Use Pinch of salt.
  5. Get of For the filling:.
  6. You need 6 of pitted dates.
  7. Use 3/4 cup of nut butter of your choice.
  8. You need 3/4 cup of plant-based milk.
  9. Take 1 tbsp of lemon juice.
  10. Use 1 tsp of vanilla extract.
  11. Use 1/2 cup of frozen blueberries.

Steps to make No-Bake Mini Vegan Blueberry Cheesecakes:

  1. In a blender or food processor, combine the crust ingredients..
  2. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are..
  3. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal. Chill!.
  4. Combine the filling ingredients in a blender and blend on high until smooth and creamy. Pour on top of the crusts..
  5. Defrost the frozen blueberries. Spoon/swirl on top of the filling..
  6. Freeze overnight..

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