This recipe may have a few steps, but don’t let that scare you! They’re totally worth it, and you won’t even need to turn on the oven. Creamy, vibrant, and layered with nourishing flavor and texture, these mini cheesecakes rival any classic version. Finished with a blueberry swirl and Cashew & Vanilla granola, they feel decadent while staying feel-good. You can also swap in raspberry or strawberry compote for a delicious twist.
Gluten-Free Cheesecakes With Blueberry Sauce
8 Mini Cheesecakes
Total Time: 30 minutes (plus soaking time)
Crust Ingredients:
- 1 ½ cups Struesli Cashew & Vanilla Granola
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
Blueberry Layer Ingredients:
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch or arrowroot powder, dissolved in 1 tablespoon water
Filling Ingredients:
- 1½ cups raw cashews, soaked overnight (or quick soak in hot water for 1 hour, then drained)
- ½ cup coconut cream (the thick part from a chilled can of coconut milk)
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of sea salt
Topping Ingredients:
- ½ cup Struesli Cashew & Vanilla granola, lightly crushed
- ½ cup fresh blueberries
Instructions:
- In a food processor, pulse the Cashew & Vanilla granola, coconut oil, and maple syrup until the mixture holds together when pressed. Divide evenly into 8 silicone or paper-lined muffin tins (about 2 tablespoons per cup). Press down the mixture firmly to form the crust. Freeze while you prepare the filling.
- In a small saucepan, combine blueberries, maple syrup, and lemon juice. Cook over medium heat until berries begin to burst. Stir in the cornstarch slurry and cook 1–2 minutes more until thickened. Remove from heat and cool completely.
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until completely smooth and creamy, scraping down sides as needed.
- Spoon or pipe the filling over the crusts, smoothing the tops. Add a small spoonful of the blueberry topping to each cheesecake and swirl it in. Freeze for at least 3–4 hours, or until firm.
- Once the cheesecakes are set, remove from the freezer and top each with a spoonful of blueberry compote. Sprinkle with Struesli Cashew & Vanilla granola and fresh blueberries. Let thaw at room temperature for 10–15 minutes before serving.
