Raw Mini Blueberry Cheesecakes with Pecan Buckwheat Crust

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

Food Processor

Try to buy everything organic. Here’s why.
For crust:
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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  1. Pamela

    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!

  2. Cara

    Hi Heather, is it possible to make the crust without a dehydrator? Would love to try this recipe out this weekend. Thanks!

    • Heather Crosby

      Cara~ You could try freezing them or baking them at a low temp (175-200F) for about 20 minutes—keep an eye on them though so they don’t burn if baking. Please let us know if it works!

      • Jen

        I tried these in the oven and they turned out great!! 🙂

        • Heather Crosby

          Awesome. Thanks for letting us know! 🙂

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