Blueberry Lemon Dairy-Free Cheesecake Tarts

These mini cheesecake tarts are the perfect sweet treat to serve at any gathering this spring or summer. They are bursting with bright lemon flavor and are sweetened naturally with dates, honey and blueberries. Your guests will never know that they are super healthy!

Not only are they dairy and sugar-free, but they are raw and don’t require any tricky baking like traditional cheesecakes. They can easily be made vegan by subbing maple syrup for honey.

The top blueberry layer is made by adding homemade blueberry preserves to the cheesecake filling. By making it yourself, this ensures these tarts remain sugar-free since most store bought ones are loaded with sugar. The preserves can be made ahead of time to make assembly even easier. You can find the recipe for my sugar-free blueberry preserves here.

Ingredients:

Crust:

1.5 cups of any assortment of nuts (pecans, cashews, almonds and/or walnuts)

20 dates, pitted

1 tsp salt

1 tsp lemon rind

Cheesecake Filling:

2 cups of cashews, soaked for 4 hours in water

1/2 cup coconut oil melted

1/4 cup lemon juice

1 cups unsweetened almond milk

1 cup of homemade blueberry preserves

2 tbsp vanilla

1/2 cup honey (sub maple syrup for vegan)

1 tsp lemon rind

1 tbsp cinnamon

1/2 tsp nutmeg

Directions:

1. Line a muffin pan with paper liners.

2. Using a food processor, pulse all the ingredients for the crust. Scoop a spoon full in each muffin well and press into a smooth even layer using your fingers.

3. Place all the ingredients for the filling in a high speed blender and blend until a smooth batter forms.

4. Pour half of the filling into a bowl or a cup with a pour spout and set aside.

5. Add 1 cup of blueberry preserves to the remaining filling and blend thouroughly in the blender.

6. Pour the white filling mixture over the crust until muffin well is filled half way.

7. Pour the blueberry filling on top of the white filling until the muffin well is filled to the top.

8. Place in freezer to set for 4-5 hours until solid.

9. Take out of the freezer for no more than 10 minutes to let thaw before serving.

This recipe makes 12 tarts.