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Who said you can’t start your day with cheesecake?
We all love cheesecake, but we don’t want the food coma that comes with it. Enter this no-bake, blueberry mini-cheesecake recipe FTW! Packed with nuts, coconut cream, blueberries and natural sweeteners, these babies contain no dairy and give you all the right ingredients to zap brain fog and stay alert all day long.
Made with Botanica Perfect Protein Elevated Brain Booster, you get plant protein plus antioxidant-rich Lion’s Mane mushroom, B vitamins from quinoa to optimize your energy levels, and Rhodiola for focus, mental performance, and emotional health.
Lion’s Mane has some great cognitive benefits—it even looks like the human brain! It’s 20% protein, balances mood, and its polysaccharides have immuno-modulating and neuro-protective benefits. It can also help to lower your cholesterol and improve nerve function. Lion’s Mane is one mighty fungus, and you can get it any time of day with our Brain Booster!
Not only do these Raw Blueberry Vegan Mini Cheesecakes look gorgeous, but they’re totally guilt-free—you won’t even need to use your oven. Savour them any time of day whenever you need a brain boost, or if you just want to treat yourself.
Raw Vegan Blueberry Mini Cheesecakes
- Serves 6
- Prep time: 20 mins
- Freeze time: 3 hours
- Passive time: 12 hours
Filling
- 1 3/4 cups raw cashews soaked overnight
- 2 tbsp Botanica Perfect Protein Elevated Brain Booster
- 2 1/2 tbsp lemon juice
- 1/4 cup + 2 tbsp coconut cream from can
- 3 tbsp maple syrup
- 1 cup frozen blueberries
- 1 vanilla bean or sub for 1/2 tsp vanilla extract
Crust
- 1/2 cup raw almonds
- 3 1/2 tbsp coconut oil
- 2 tbsp Botanica Perfect Protein Elevated Brain Booster
- 12 dates (make sure they are soft)
- 18 blueberries
INSTRUCTIONS
- Place the cashews into a bowl and cover with water. Let the cashews soak overnight.
- Place the raw almonds, coconut oil, dates, and Botanica Perfect Protein Brain Booster into a blender or food processor. Pulse until it resembles moist crumbs to form a curst. Don’t over blend.
- Take the crust and press down into 6 heart or circle moulds (2.5″ x 2.5″ x 1.25 size). Use just under 1 tbsp per mould. Place 3-4 fresh or frozen blueberries on top of each crust.
- Blend the soaked cashews, Botanica Perfect Protein Brain Booster, lemon juice, coconut cream, maple syrup, 1/2 cup blueberries, and scrape out the seeds of the vanilla bean pod into the blender. Blend until completely smooth.
- Scoop out 1 tbsp of the lighter blueberry mixture for each mould and smooth out with a spoon. Add the rest of the blueberries to the blender and blend again. Fill the rest of the moulds to the top with dark blueberry mixture. Top with 3 blueberries on each cake.
* You can also add 1/4 cup more frozen blueberries for an extra bold blueberry flavour to the top layer if wanting. - Place the cheesecakes into the freezer and let freeze for 3 hours.
- Take the cheesecakes out of the freezer 20 minutes before serving to allow them to thaw.