Blueberry Lemon Mini Cheesecakes (Raw Vegan)

Ingredients:

Crust:
1 c walnuts or pecans
1 c pitted dates (soak prior in hot water if they feel very hard or you know your blender cant blend them)
1 c shredded unsweetened coconut
1/4 tsp sea salt
1/2 tsp cinnamon (optional)

Filling:
1.5 c raw cashews (soaked overnight in water then drained, if your blender is really powerful you can get away with skipping this step or soaking them in boiling water for 15 min)
1 tsp vanilla extract
1/3 c coconut oil
3/4 c coconut cream (or the thick part of a can of full fat coconut milk, allow it to chill in the refrigerator for easy separation)
Juice of 1-2 lemons
Zest of 1-2 lemons (optional but recommended for lemon lovers)
1/2 c raw honey (feel free to sub another liquid sweetener if its all you have, such as maple syrup, stevia or monk fruit for keto etc)
1/4 tsp sea salt

Blueberry layer:
1/2 of the prepared filling from above
1 c fresh or frozen blueberries

Other Flavour Ideas:
Sub the bluebs for any other berries your like if you prefer raspberry etc.
Chocolate - skip the berries and sub for cacao or cocoa powder.
Espresso - skip the berries and add 1 shot of fresh espresso or 2 tbsp instant coffee mixed with 2 tbsp hot water.
Peanut Butter - sub the berries for 3-4 tbsp peanut butter.
For PB, Espresso and Chocolate flavours I would definitely skip the lemon zest but keep the lemon juice.
Im thinking a layer of chocolate with a layer of PB or Espresso might be coming up in our kitchen.
You could really do anything your heart wants with this recipe. Its just adding a lil something else into your blender.

Method:

First add your crust ingredients into your high powered blender or food processor.
I used my kitchen aid food processor for my crust, so I could use my Vitamix for the filling at the same time.

Once your crust ingredients are well processed and incorporated you should have a fairly sticky, crumbly dough, press this firmly into the bottom of your greased muffin tins or a spring form cake baking pan. I have some silicone muffin cups which works wonders for this.
Tip: you can line your tins or if using an unlined tin you will want to grease lightly with coconut oil and even add a small strip of parchment paper under each so they come out easy breezy!
Ensure your crust is firmly packed down into your pan, just use your fingers.

Set your pressed crust aside while you prepare your filling.

For the filling just add everything into your blender or processor at once and blend at high speed until smooth.

If you just want a single layered lemon cheese cake you can stop here or add berries to the whole batch for a full berry blend.

For two separate layers, pour half your filling into a measuring cup or right on top of your crusts, unless you want the lemon layer on the top, just save it in your cup.

With the remaining filling in your blender add in your berries and blend again until smooth.

To Assemble:
Pour blueberry filling evenly between your muffin cups on top of your crust, freeze for 30 + minutes before adding your second lemon layer to avoid the layers from mixing together. Once set add your second layer, top with a few more berries here or other toppings if you like.
Lastly freeze again to fully set for 5 + hours or overnight.
Store these in a sealed container in your freezer.
These can be enjoyed fresh from the freezer which we really like on a hot day or thawed in 10-15 minutes.

Share with loved ones and enjoy!