Healthy No-Bake Blueberry Cream Bites (vegan)

These layered plant-based dessert bites are the perfect refreshing dessert. Made with fresh blueberries, oats, and cashews and sweetened naturally by dates, these no-bake desserts will healthily satisfy your sweet tooth.

Summertime means cold treats over in my home. I also love to make sweet treats that do not require me to turn on my oven in the thick of the California heat.

That’s why I love these mini blueberry cheesecakes that I can throw together in less than 20 minutes, and store in the freezer all summer long. Healthy and easy dessert is my jam! 

What are Vegan Blueberry Cream Bites?

Vegan blueberry cream bites consist of two delicious and dairy-free layers that are made in a high-speed blender and food processor. First is a moist and crunchy oat and date layer. Next, is the cheesecake layer that has the best creamy texture.

Once the layers are poured into a mini cupcake tin, the dessert bites harden in the freezer for about 6 hours. They become a healthy frozen treat that you can enjoy all summer long without any guilt.

Why You Will Love Healthy No-Bake Blueberry Cream Bites

They are family-friendly. My daughters love these healthy little treats and I know yours will too. Who knew that they would love plant-based cheesecake with fresh fruit so much?

They last a while. There’s nothing more satisfying than opening your freezer to many meal prep snack and dessert options. These are perfect for a grab-and-go little treat, especially on a hot day! 

They are plant-based. That means there is no dairy in these bites. They are also made from wholesome ingredients and no processed ingredients. They are filled with healthy fats, fiber, and protein.

They are delicious. There’s something about the combination of a creamy cashew-based cheesecake mixed with fresh berries and fresh lemon that brings out the best of summer flavors. 

They are easy to make. All you need is a high-speed blender, a food processor, and a silicone muffin tin and you will have these ready in no time. *You will need to allow time for them to freeze before enjoying them.

Other Topping Ideas

Instead of a simple blueberry on top, there are a few other options that you may enjoy instead. Here are some ideas for you.

You can add a dollop of coconut whipped cream over the cheesecake layer. 

​Finely shredded coconut is also a delicious topping.

I love to add a mixture of lemon zest and maple syrup to sprinkle on top.

I have never tried it but I bet blueberry jam would be a great idea for a delicious the 3rd layer topping.

The Oat Crust Ingredients

Old-fashioned oats: If you are gluten-free, find a variety that works for you. Make sure these oats are old-fashioned rolled oats.

Lemon zest: Once you zest your lemon, save it for the cheesecake layer as it will require fresh lemon juice. Way to not waste anything.

Soft pitted Medjool dates: You will want to either soak them in room temperature water overnight in the fridge or place them in a bowl of hot water for 30 minutes.

Maple syrup: I love this natural sweetener and the warm flavor it brings to desserts. You won’t find any cane sugar or brown sugar in this recipe.

Almond butter: This protein-filled nut butter is creamy and healthy and makes this dessert hearty.

The Vegan Cheesecake Filling Ingredients

Cashews: This is the main ingredient of this layer.  You will want to make sure to use soaked cashews. You can do this by placing them in a bowl of water overnight in the fridge or boiling them on the stove for 6 minutes. 

Lemon juice: There is a big difference between fresh and store-bought lemon juice. Make sure to use fresh.

Coconut oil: Slightly melt the coconut oil for this recipe. I like to use extra virgin coconut oil, unrefined. 

Vanilla extract: Again, I recommend using real and pure vanilla extract instead of imitation varieties. 

Maple syrup: You’ll find this natural sweetener in both layers. However, believe it or not, these vegan dessert bites are not too sweet. 

Fresh berries: You’ve got two options here. You can use blueberries only or a mixture of raspberries and blueberries. They are both tasty no matter what you choose. Also, I love using wild blueberries for the healthy benefits.

How to Make This Vegan Blueberry Cheesecake Recipe

Step one: Make sure that you have soft dates and soft cashews. You can accomplish this by placing them each in separate bowls and covering them with filtered water. Store them in the fridge overnight and they will be all set for the recipe the next day.

If you need a quicker alternative, boil the cashews in water over the stove for about 6 minutes. Drain the water and allow them to cool.

For the dates, carefully soak them in hot water for 30 minutes. Drain them and allow them to cool.

Step two: To make the first layer, the crust mixture, throw all of the ingredients into a food processor and process until the mixture is fully combined and sticky. You will need to scrape down the sides a few times to ensure everything is evenly mixed up.

Step three: Transfer about a tablespoon to 1.5 tablespoons of the mixture evenly between the 12 mini cupcakes. You will want to grab a small bowl of water to wet your fingers. This will help keep the mixture from sticking to your fingers.

Press the crust layer into each of the cupcakes until a packed, even layer forms. You should use all of the crust mixture. Place the tray into the freezer while you make the top layer. 

Step four: Make the cheesecake layer by placing all of the ingredients into a high-speed blender. Blend the ingredients until they are totally smooth and creamy. Scrape down the sides a few times with a spatula and blend again.

Step five: Remove the tray from the freezer. Grab a measuring spoon and place a heaping tablespoon of the cashew mixture on top of each of the 12 crusts. (You may have some leftover mixture. Get creative with it.) Tap the tray a few times onto a hard surface to even out the mixture. Optionally, press one small blueberry into the center of each cup. 

Step six: Place the mold on an even and hard surface and into the freezer for about 6 hours before eating them.

How to Enjoy These Blueberry Cream Bites

You’ll want to pull them out of the freezer and allow them to sit for about 5 minutes or so. They need a little bit of thawing in order to bite into them. Make sure to eat them within 10 minutes of being out of the freezer. 

How to Store Them

Remove the bites from the cupcake mold. Place them into an airtight container in the freezer. They will last up to 1-2 months in the freezer.

Tips + Modifications

If you do not have fresh berries on hand, feel free to use frozen blueberries instead. That way you can enjoy this treat all year long.

You can replace the almond butter with cashew butter or peanut butter. Just note that peanut butter will change the flavor.

Other No-Bake Vegan Desserts To Try

These 5-Ingredient no-bake tahini fudge cups are made from simple ingredients and rich flavors of coconut, tahini, and maple syrup. These work perfectly for a mid-day snack, a protein snack after a workout, or an easy and healthy dessert.  They are gluten-free, dairy-free, low-carb, and keto-friendly! 

Swap out the traditional peanut butter cups and make these healthy no-bake peanut butter pretzel hearts that are perfect little Valentine’s Day treats. Using only simple ingredients, this is the type of sweet treat you won’t feel guilty eating. With creamy peanut butter, rich chocolate, and salty pretzels, this is the perfect family-friendly dessert.

XOXO

Enjoy!

Michelle