08/05/2026
Want a healthy, sweet, & cool treat that celebrates berry season? 🍓🫐
We love this raw, vegan Mini Blackberry Cheesecake recipe from Bianca Zapatka because you don’t have to turn on the oven when it’s hot out (woot!) & can personalize it by subbing in whatever berry is ripe… or your fave! 😋
INGREDIENTS:
Walnut Oat Crust
1 cup walnuts or sub almonds, hazelnuts, pecans
¾ cup gluten-free oats or regular oats
½ cup soft dates pitted
Cheesecake Filling
2 cups cashews soaked, then rinsed & drained
¾ cup coconut milk full-fat
⅓ cup + 1 tbsp agave or maple syrup
2 tbsp lemon juice
1 tsp vanilla extract (optional)
Blackberry Filling
1 cup blackberries fresh or frozen, or sub other berries
INSTRUCTIONS:
Walnut Oat Crust
Lightly grease 12-cup muffin pan. Cut strips of parchment paper & lay in the slots for easier removal.
Put the walnuts, oats, & dates into a food processor or blender and process until it forms a coarse, slightly sticky mixture.
Divide the crust mixture into 12 equal pieces (about 25 g each) & press them into muffin tins to cover bottom using your fingers, a glass, or spoon.
Cheesecake Filling
Put the cashews, coconut milk, agave syrup, lemon juice, & vanilla extract (if using) into blender & blend until smooth & creamy. Pour ⅔ of cream filling into muffin cups until half full, leaving the rest to make the blackberry layer. Tap a few times to release any air bubbles, then pop into the freezer for 20 minutes to set.
Blackberry Filling
Add blackberries to remaining cream filling & blend together until smooth.
Pour on top of plain layer of each muffin, smoothing out evenly (the filling will slightly expand when frozen so be sure to not over-fill the tins). Freeze for at least 2 hours, until set.
Once frozen, remove by pulling on parchment tabs or loosening them with a small knife to pop out.
Let thaw for 10 minutes before serving to soften or enjoy them completely frozen!
Check out her site for tips & more yummy recipes: https://biancazapatka.com/en/mini-blackberry-cheesecakes/
