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Blueberry Vegan Cheesecakes


For the crust: 

  • 2 cups raw almonds
  • 1/4 tsp salt
  • 1 tbsp maple syrup
  • 2tbsp water

For the filling:

  • 2 cups soaked cashews
  • 270ml AYAM coconut cream
  • 2tbsp maple syrup
  • 1/4 cup lemon juice
  • 1 tsp vanilla
  • 1 cup blueberries


  1. In 2 bowls place the cashews and almonds and soak them in water overnight.
  2. Rinse and drain the nuts and set aside to dry.
  3. Alternatively you can skip step 1 & 2 if you buy your almonds and cashews already activated.
  4. In a food processor or blender, pulse the almonds, maple syrup and salt until you reach a fine meal that can be moulded with your hands.
  5. Pack the crust down into a greased muffin tin and set aside.
  6. Make the filling by blending all the ingredients together until smooth. I recommend using the blender for the filling to achieve that creamy consistency.
  7. Pour half of the mix into the muffin tins and reserve half for the blueberry layer. Freeze for 15mins.
  8. Blend in the blueberries until smooth and add the final layer on top of the muffin tins
  9. Freeze for a minimum of 3hrs and bring them out 30mins before you want to eat them.
  10. Top with some fresh blueberries and/or coconut cream




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