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No Bake Blueberry Lemon Cheesecake Bites

A perfect guilt free dessert, these No Bake Lemon Blueberry Cheesecake Bars are refreshing & full of flavor! They’re so delicious that no one will ever guess they're made of mainly fruits and nuts.
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Ingredients Method Notes

Ingredients
  

Crust (bottom layer)
  • • 1/2 cup raw hazelnuts
  • • 1/2 cup raw pecans
  • • 1/2 cup raw almond slivers
  • • 4 dates de-pitted
  • • 1 TBS cinnamon
  • • 1/2 TBS nutmeg
  • • 1/2 TBS raw honey
  • • 1/3 cup virgin coconut oil
  • • Dash of sea salt
Filling (top layer)
  • • 1 cup fresh blueberries
  • • 1 cup raw cashews soaked in water overnight (or at least three hours) and drained
  • • 5 dates de-pitted
  • • Handful of fresh mint leaves
  • • 2 TSP fresh lemon juice
  • • 1/2 cup full-fat coconut milk
  • • 1 tsp vanilla extract

Method
 

  1. • Soak cashews overnight or for at least 3 hours. Drain water.
  2. • Make crust (bottom layer) by combining hazelnuts, pecans, almond slivers, dates, cinnamon, nutmeg, honey, coconut oil, and sea salt in food processor or high powered blender. Pulse and blend until all ingredients are completely combined.
  3. • Scoop crust into lined muffin pan tins and pack tightly.
  4. • Make filling (top layer) by combining blueberries, soaked and drained cashews, dates, mint leaves, lemon juice, coconut milk and vanilla extract in food processor or high powered blender. Blend until all ingredients are completely combined.
  5. • Spoon blueberry filling into muffin tins and garnish with fresh blueberries, lemon zest, or mint leaves as desired.
  6. • Transfer muffin tin to freezer until frozen (at least 4 hours).
  7. • Once frozen, remove cheesecake bites from muffin tin and transfer to an airtight, freezer safe container.
  8. • Place cheesecake bites on counter to thaw, serve and enjoy!

Notes

• Store in airtight, freezer safe container for up to one month
• Additional dates can be added to increase sweetness
• Soak cashews at room temperature overnight (preferred) or for at least three hours. If you're short on time boil cashews over low heat for ~15 minutes until soft. Drain water and use in recipe.