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no bake mini blueberry cheesecake

Mini No Bake Blueberry Cheesecakes

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 6 hrs
  • Total Time: 53 minute
  • Yield: 12 mini cheesecakes 1x
  • Category: nutritious treats
  • Method: process; blend
  • Cuisine: american


Mini no bake blueberry cheesecakes are the perfect summer treat! They’re made with a gluten-free date-nut crust and creamy blueberry layer that can be made dairy free.



for the crust: 

  • 1 cup raw almonds
  • 1 1/2 cups pitted dates
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened coconut flakes
  • 1/2 tsp. sea salt

for the filling:

  • 1 cup raw cashews
  • 1/2 cup vanilla yogurt or non-dairy yogurt
  • 1/2 cup unsweetened nut milk
  • 3/4 cup fresh or frozen blueberries
  • 1/4 cup maple syrup


  1. Line a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
  2. Add all crust ingredients to a food processor and pulse until well combined. Mixture will be thick and sticky.
  3. Use a tablespoon to portion out and press crust mixture into the base of lined muffin tin. Place in the freezer to set.
  4. Prepare the cheesecake filling by adding all filling ingredients to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
  5. Remove cheesecake crusts from freezer. Use a cookie scoop or a tablespoon to measure out the filling, adding on top of each crust, so that they are about 3/4 of the way full.
  6. Return to freezer to set completely, at least 6 hours or overnight.
  7. When ready to have remove from the freezer and let thaw on the counter for about 3-4 minutes. They’ll be easy to pop out of the muffin tin at that point!
  8. Store in the freezer and enjoy!