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
Try to buy everything organic. Here’s why.
1/4 cup raw, wild-harvested honey (or grade B maple syrup)
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
1 tbsp +1 tsp raw, wild-harvested honey (or grade B maple syrup)
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.
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