Vegan and Raw Lemon Blueberry Mini Cheesecakes

This vegan and raw recipe for Lemon Blueberry Mini Cheesecakes is decadent and flavorful. The creamy cashew filling is flavored with lemon zest and fresh blueberries for a burst of flavor.
Vegan and Raw Lemon Blueberry Mini Cheesecakes pinit

About This Blueberry Lemon Mini Cheesecakes Recipe

Making vegan and raw-friendly cheesecakes sounds intimidating, but really, whipping up these delicious treats is easier than making the real thing!

Traditionally, a graham cracker crust would be held together with melted butter and sugar. In this version, a nutritious blend of nuts, seeds, and raisins are blitzed together in a food processor and chilled to make up the crust. It’s just as yummy, and so much better for you!

The creamy filling here is made not from cream cheese, but from cashews blended into a smooth, buttery texture and flavored with lemon and blueberries in two parts to make the distinctive, beautiful layers you see. The lemon that is added to the filling helps accent the blueberry layer, but also adds a tangy zip to the cashew filling to make it the perfect stand-in for cream cheese.

You could easily flavor these vegan cheesecakes with any other fresh fruits, or even add a few shavings of vegan dark chocolate to the top for added decadence.

Though it may seem tricky to convert a classic dessert to a tasty treat that even vegan and raw dieters can enjoy, really, all you need is a good blender or food processor and some time in the fridge. You won’t believe how easy it is to make these mini cheesecakes AND how yummy they are. My husband and I have even been eating them for breakfast!

Vegan and Raw Lemon Blueberry Mini Cheesecakes

What You Need for This Blueberry Lemon Mini Cheesecakes Recipe

Vegan and Raw Lemon Blueberry Mini Cheesecakes

Ingredient Notes

  • Pecans. Their salty flavor and natural oils make the crust stand up to the creamy filling!
  • Pumpkin Seeds. Also known as pepitas, these help to bind together the crust.
  • Raisins. To add sweetness to the crust! Try using sultanas or pitted dates as well.
  • Cashews. Builds the body of the creamy filling.
  • Maple Syrup. Natural, raw sweetener for the cashew filling. You can also use raw honey or agave.
  • Lemon Juice/Zest. Adds flavor and tang to the filling.
  • Coconut Oil. Helps the texture of the filling stand up in the fridge and freezer. Make sure to melt the oil before adding it to the filling.
  • Lemon Extract. (Optional) Add an extra zip of lemon flavor to the fillings.
  • Poppy Seeds. Add texture and additional flavor! Plus, use as a garnish.
  • Blueberries. Add a beautiful, fresh flavor and color to the filling.

Vegan and Raw Lemon Blueberry Mini Cheesecakes

Ingredient Substitutions

  • The crust can be made with walnuts instead of pecans if you desire! Try to stay away from drier nuts, like almonds.
  • Instead of using raisins, try sultanas or pitted dates in the crust. All will work well.
  • Try using other berries in place of the blueberries: strawberries, raspberries, and blackberries all work well and taste delicious!
  • Instead of using lemon juice and zest, you can also use lime. The flavor will be stronger and more distinct, but can work well with other berries like blackberries or strawberries.

Vegan and Raw Lemon Blueberry Mini Cheesecakes


What makes these cheesecakes vegan?

These cheesecakes are made vegan by replacing the dairy and eggs in traditional cheesecake recipes with a creamy filling made with cashews and lemon juice. You won’t miss the cream cheese at all!

What makes these cheesecakes raw?

People who follow a raw diet (also called Rawism) prefer to eat foods that have not been processed or cooked. These cheesecakes are raw because they use natural, unprocessed foods to sub in for ingredients like graham crackers, refined sugar, and cream cheese.

How much do these raw and vegan mini cheesecakes cost to make?

These cheesecakes are certainly less expensive to make at home than buying at a specialty bakery, but we recommend buying the nuts in this recipe in bulk so that you can make raw and vegan recipes like this one easily and cheaply!

How can I store any leftover cheesecakes and how long will they keep?

If you have any leftover (we never do in my house!), you can store them in an airtight container in the refrigerator. They’ll keep for about five days.

Where can I find these ingredients?

You should be able to find these ingredients at any grocery store. For bulk nuts, try Costco, Sam’s Club, or Amazon.

Vegan and Raw Lemon Blueberry Mini Cheesecakes

Difficulty: Beginner Prep Time 40 min Total Time 40 mins


These vegan and raw lemon and blueberry mini cheesecakes are a decadent but healthy way to enjoy one of my favorite desserts. I love the tang that the lemon adds to the creamy cashew filling and the way that the blueberries shine against the nutty, salty crust. These cheesecakes come together so fast and are so simple that we make them almost every week!

Yield: 6 mini cheesecakes


For the Crust

For the Filling

How To Make Blueberry Lemon Mini Cheesecakes Step By Step

  1. Make the crust: In a high-powered blender or food processor, combine the pecans, pumpkin seeds, and raisins. Blitz until they’re crumbled and sticky, with no large pieces remaining. You should be able to pinch a lump of the crust together and have it hold its shape.

    blueberry lemon mini cheesecakes steps
  2. Divide the crust into six parts and add to mini cheesecake tins. If you don’t have mini cheesecake tins, you can use ramekins or even a mini cupcake tin. Just adjust the amount of filling in the tin to be appropriate for the crust of a cheesecake. Put the filled tins in the freezer while you make the filling.

    blueberry lemon mini cheesecakes steps
  3. Make the lemon filling: add the cashews, maple syrup, lemon juice and zest, and ¼ cup of melted coconut oil to the same high-powered blender or food processor. Process until the filling is very smooth and few pieces of cashew remain. You may need to add a bit of hot water, a teaspoon at a time, to help this process along. Do not add too much water, though, because it will affect the way that the filling chills.

    blueberry lemon mini cheesecakes steps
  4. Divide the filling in two, adding half to a bowl and leaving half in the food processor or the blender. Add the poppy seeds and lemon extract, if using, to the bowl, and stir until incorporated. Divide the lemon mixture between the six cheesecake tins, then chill in the fridge while you make the blueberry filling. Make sure you fill the molds to the edge to get a distinctive line!

    blueberry lemon mini cheesecakes steps

    blueberry lemon mini cheesecakes steps

  5. Add the remaining melted coconut oil and blueberries to the food processor, then blitz until the filling is purple and the blueberries have been incorporated. Divide the filling between the tins, and chill for about 30 minutes in the refrigerator.

    blueberry lemon mini cheesecakes steps

    blueberry lemon mini cheesecakes steps

  6. To serve, garnish with remaining poppy seeds and blueberries. Enjoy chilled, and store in an airtight container in the fridge for five days...if they last that long!

    blueberry lemon mini cheesecakes steps


  • Depending on the tins that you are using, line the tins to easily remove the cheesecakes after chilling.
  • If the filling is not sweet enough for your tastes, add another teaspoon of maple syrup.
  • Do not overblend the filling. You’ll end up with some very delicious cashew butter!
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