These raw, dairy-free mini blueberry cheesecakes are made with a gluten-free pecan and buckwheat crust that is so good, you won’t miss the standard graham cracker crust one bit. Besides, Buckwheat is a good source of protein, contains eight essential amino acids and is known to balance mood, mind clarity and it even provides calcium, manganese and vitamins B and E. Our Raw Blueberry Jam, an antioxidant hero, mixes with a handful of raw, natural ingredients to make cheesecakes so creamy, you will forget that you aren’t eating dairy. For a crunchy crust we call for a dehydrator, but you do not have to use a dehydrator, you can freeze your crusts instead. Try using our Raw Gluten-Free Buckwheat Flour to make bite-sized cheesecakes using mini muffin tins or personal-sized cheesecakes using regular cupcake tins. Either way, Adorbs!
Makes: approx. 12-16 bite-sized cheesecakes or 6-8 cupcake-sized cheesecakes
Preparation Time: 4-6 hours
Tools:
Food Processor
Dehydrator
Blender
Ingredients:
For crust:
4 Tbsp agave nectar (can substitute organic maple syrup, organic brown rice syrup, raw yacon syrup or raw honey to taste. Note that honey isn’t considered “vegan” and maple syrup and brown rice syrup aren’t considered “raw”)
2/3 cup Raw Gluten-Free Buckwheat Flour
1/4 tsp Pink Himalayan or Celtic sea salt
1/2 cup of soaked and dehydrated raw pecans
For Cheesecake Filling:
1/2 cup Raw Blueberry Jam
1/4 cup raw pine nuts
1/2 cup soaked raw cashews
2 tsp fresh, organic lemon juice
2 Tbsp cold pressed coconut oil
1/2 tsp organic vanilla extract
4 tsp agave nectar (can substitute with other sweeteners above)
1/4 coconut water fresh or store-bought (can use pure water)
3/4 cup young coconut meat
Let’s Get Started:
For crust: Place all ingredients for the crust in a food processor and pulse until crumbly.
Lay a sheet of plastic wrap on top of mini muffin tins or regular muffin tins and spoon some crust mixture into a compartment. Press the mixture down and around the edges of the compartments until you form a shell. Simply lift the plastic wrap up to release the shell and place your shell onto a screen on a dehydrator tray. Repeat this process until you have used up all of your crust mixture. Place your trays in a dehydrator set to a temperature of 95-100°F for about 4-6 hours or until shells are dry to the touch.
When ready, remove shells from dehydrator and spoon a tiny bit of Raw Blueberry Jam into the bottom of your shells.
Next, blend all of your Cheesecake Filling ingredients until smooth in a blender. Fill the rest of your shells to the top with Cheesecake Filling and refrigerate for about 2 hours before serving. Raw Mini Blueberry Cheesecakes, if they don’t get gobbled up first, keep in the refrigerator for about one week.
NOTE: Look for unique ingredients at your local health food store. Ask your grocer to carry what you need if they don’t already.
Purchase unique ingredients online:
Find Agave Nectar, raw pecans, wild-harvested honey, raw Yacon Syrup and coconut oil at Sunfood Nutrition.
You can find the following at Amazon:
Fine Ground Celtic Sea Salt
Raw Honey
Coconut Water
Pink Himalayan Salt (Pack of 3)
Organic Maple Syrup
Fresh Young Coconuts (Set of 3)
Organic Extra Virgin Coconut Oil
Organic Fair Trade Raw Honey (Pack of 3)
Fresh Young Coconuts (Set of 3)
Organic Brown Rice Syrup
Raw Organic Organic Manuka Honey
Raw Organic Agave Nectar
RawGuru carries:
Organic, Hulled Buckwheat Seeds
Organic, Unhulled Buckwheat Seeds
Raw, Organic Yacon Syrup
Raw, Premium Amber Agave Nectar
Truly Raw, Organic Vietnamese Cashews
Fine Ground Celtic Sea Salt
Raw, Cold-Pressed Coconut Oil
Certified Organic Makuna Honey
Organic Young Green Coconuts (Case 10)
Organic Young Thai Coconuts (15lb Case)
Raw, Organic, Young Green Coconut Water (8, 16 oz bottles)
Raw, Organic, Young Green Coconut Water (Gallon)
Fine Ground Pink Himalayan Salt
Organic, Raw Pecan Halves
Organic Young Coconut Meat (Vacuum Sealed)
There are many useful recipes and nutritional information about buckwheat in:
Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life
Recommended appliances:
Vita-Mix 1700 Turbo Blend 4500 Countertop Blender
Excalibur 3500 Deluxe Series 5 Tray Food Dehydrator
Cuisinart Pro Classic 7-Cup Food Processor
I know that these appliances are expensive—I bought them both for my own kitchen after all. But please know that they are an incredible investment and reliable tools that you will have for a very long time. I use the dehydrator every week to make snacks to keep in my purse, at my desk, at work or in my car so when hunger hits, I’m not tempted to purchase or eat junk. The dehydrator is pretty fun, you can dehydrate almost everything. I use my high-powered blender every day for smoothies, milks, sauces, dressings, desserts and more. I also use my food processor almost every day for nutrition bars, pates, pudding, dinners and more. The pain of the pricetags are a distant memory at this point, with only hundreds of tasty meals as replacement.
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3 Comments to “Raw Mini Blueberry Cheesecakes”
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How can I use unsweetened shredded coconut as an alternative to young coconut meat. I would like to make the cheesecake and ice cream, but want less expensive method. Can you advise? Thanks! Pam Strong
Hi there Pamela~
Great question. Hmmm, I have not tried to make either with dried/shredded coconut. My instincts tell me that it would probably be a bit grainy in texture. The young coconut blends up like pudding which is a perfect base for creamy desserts. BUT. You could try soaking your shredded coconut for anywhere from 4-8 hours before blending. That may work. Also note that the taste of coconut will probably be more prominent with the shredded than it would be with the young coconut. Please let us all know how this goes if you experiment with it.
Also, be sure to check your local Asian market for young coconuts at reasonable prices and usually they average about $2 each at the Whole Foods in Chicago.
Good luck!
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