Mini Blueberry Lavender Cheesecakes
These Mini Blueberry Lavender Cheesecakes are almost too cute to eat and are packed with nutritious ingredients! I love making desserts the don’t require too much effort but look fancy and these mini cheesecakes are one of my favorites. They have such a creamy filling that gives strong notes of blueberry and a hint of lavender that definitely gives off spring vibes!
I love to make no bake cheesecakes because they are actually quite easy to make and there are so many fun flavors you can do. Since it’s spring time, I was inspired to make these cute little mini cheesecakes with blueberry and lavender flavor notes. All you need is a blender and some cute flower silicone molds to make these!
Why you will love this recipe
- These mini cheesecakes are almost too pretty to eat and look like a fancy dessert that will impress.
- This recipe really gives off all the spring vibes with the blueberry and lavender flavor notes and the adorable flower shapes.
- This recipe is actually really easy to make and requires no baking.
- These cheesecakes are dairy, gluten and refined sugar free and made with healthier ingredients.
- They are packed with antioxidants from the blueberries are conntain healthy fats.
What you will need
Blueberries – You can use either fresh or frozen blueberries in this recipe. I like to thaw out some frozen blueberries because they have more juices that will give these cheesecakes a pretty purple color.
Dairy Free Cream Cheese – I love to use the brand Kite Hill because that is the one that taste the closest to real cream cheese!
Coconut Cream – This adds an extra creaminess to the mini cheesecakes and is always my go to in dairy free recipes.
Dried Lavender – You will wan to find an edible dried lavender like the kind you would make teat with. You only need a little bit to add those flavor notes!
Coconut Oil – This helps to firm up the texture of the cheesecakes when chilled.
Maple Syrup – This is what we will use to sweeten the cheesecake filling and crust mixture. You can also substitute with honey as well.
Vanilla Extract – This adds such a delicious flavor and usually goes well in all desserts.
Purple Sweet Potato Powder – This is optional but I like to add some purple sweet potato powder for more natural color pop.
Almond Flour – This is a great healthier gluten free alternative flour that makes up the no bake crust.
Coconut Flour – We will combine a little coconut flour with the almond to firm up the texture.
How to make the mini blueberry lavender cheesecakes
Blend the Cheesecake Ingredients
In a blender or food processor, add the blueberries, cream cheese, coconut cream, maple syrup, melted coconut oil, dried lavender, purple sweet potato powder, and vanilla extract. Blend until a smooth and creamy consistency forms.(about 1 minute)
Pour the blueberry lavender cheesecake mixture into 10 small silicone rose molds(make sure not to fill up all the way and leave room for adding the crust mixture), and then place them in the freezer for 3 hours or overnight.
Make the Crust Mixture
Make the crust mixture by mixing together the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a little salt. Take the blueberry lavender cheesecakes out of the freezer and then press the crust mixture on top of them. Then place the blueberry lavender cheesecakes back in the freezer for 30 minutes.
When ready to serve, take the mini blueberry lavender cheesecakes out of the freezer to thaw in the fridge for at least 30 minutes. Enjoy the cheesecakes within 1 week, or keep stored in the freezer for when that sweet tooth hits.
Other recipes you will enjoy
Blueberry Lavender Yogurt Cups
Mini Blueberry Lavender Cheesecakes
Equipment
- Flower silicone molds
Ingredients
For the Cheesecake Filling
- 1 cup fresh or frozen blueberries(make sure they are thawed if using frozen)
- 8 oz dairy free cream cheese
- 1/4 cup coconut cream
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 2 tsp dried lavender
- 1 tsp vanilla extract
- 1 tbsp purple sweet potato powder(optional)
For the Crust
- 1 2/3 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- In a blender or food processor, add the blueberries, cream cheese, coconut cream, maple syrup, melted coconut oil, dried lavender, purple sweet potato powder, and vanilla extract.
- Blend until a smooth and creamy consistency forms.(about 1 minute)
- Pour the blueberry lavender cheesecake mixture into 10 small silicone rose molds(make sure not to fill up all the way and leave room for adding the crust mixture), and then place them in the freezer for 3 hours or overnight.
- Make the crust mixture by mixing together the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a little salt.
- Take the blueberry lavender cheesecakes out of the freezer and then press the crust mixture on top of them.
- Place the blueberry lavender cheesecakes back in the freezer for 30 minutes.
- When ready to serve, take the mini blueberry lavender cheesecakes out of the freezer to thaw in the fridge for at least 30 minutes.
- Enjoy the cheesecakes within 1 week, or keep stored in the freezer for when that sweet tooth hits.
Did you make this recipe? I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
Leave a Reply