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Blueberry & Mint Cheesecakes

Cheesecakes seem to be becoming my signature dessert. I find them easy to make and they taste great. Plus, they're healthy and you can make them using biscuits or nuts/grains for a raw gluten free base. After making a chocolate cheesecake I had some cashew cream leftover so I thought I'd make a blueberry flavour version. As always I like to be a bit different so threw in some fresh mint leaves. The end result is a thick, refreshing, creamy, treat with a hint of fresh mint that leaves you wanting more. Perfect for a summers day lunch served in the garden.
Course: Dessert
Keyword: blueberry cheesecake, dairy free, mint cheesecake, vegan cheesecake
Servings: 3 small cheesecakes



  • 70 g mixed nuts unsalted
  • 50 g oats
  • 2 tbsp coconut oil melted
  • 8 dates soaked and pitted (soak in hot water 10 minutes - drain)
  • pinch of sea/pink salt
  • 1 tsp vanilla extract


  • 150 g raw unsalted cashews soaked overnight - or 1 hour in just boiled water - drained
  • 100 g blueberries
  • 15 fresh mint leaves
  • pinch of pink/sea salt
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 150 g white chocolate or cacao butter melted
  • 1/4 cup agave/maple syrup
  • 3/4 cup plant milk



  • In a food processor add the oats, nuts, dates, salt and salt. Pulse blend until you have a breadcrumb type of mixture. While blending add the oil and vanilla until mixture becomes sticky. Press the mixture into a loose cake tin and use the bottom of a glass to flatten and make sure you have an even layer. Set aside in the freezer while you prepare the filling.


  • Add the drained cashews, mint, blueberries, syrup, milk, vanilla and salt to a blender. Blend for a few minutes. Its very important to have a smooth cream (no lumps) add a little more milk if mixture is too thick. I find it helps to shake the blender to get everything mixed together.
    In the microwave or Bain-Marie gently melt the chocolate and pour into the cashew cream. Blend again (shake blender) until all ingredients are combined. Remove bases from the freezer and pour in the filling (divide between 3 if making mini cheesecakes). Gently tap the sides of the tin to remove any air. Pop in the freezer for 3 hours minimum. Allow cheesecake to warm slightly at room temperate for a few minutes before removing from the tins. Decorate with mint leaves and blueberries. Serve after about 20 minutes so cheesecakes are solid but not frozen. If left out longer they will still hold their shape but are best eaten chilled. I stored my leftovers for up to 4 days in the fridge. Enjoy!



Makes 3 small cheesecakes or one larger one 6-7” loose base tin. TIP: Use a loose base tin or it will be impossible to remove the cheesecake. When blending the cashews make sure you blend for a few minutes (depending on your blender) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk (1 tbsp at a time) and blend again. You can see the consistency needed of the filling in the video.