Mini Blueberry Lavender Coconut Cheesecake

If you’re looking for an easy vegan cheesecake recipe, that’s quick to make and perfect for just a few people.. well, you need to look no further. This little baby here is a simple and delicious as vegan (and raw if you swap toasted coconut chips for raw coconut chips) cheesecakes can get. I added a few drops of lavender essential oil to make it a bit different and exciting- but that is of course optional. Blueberry and coconut paired together are a winner nonetheless x 




1/2 cup toasted coconut flakes

1/2 cup almonds/pecans/Brazil nuts

1 cup pitted medjool dates

pinch of sea salt


Blueberry cheesecake layer: 

1 cup raw cashews (soaked for 2-3 hours)

4 tbsp liquid sweetener, sugar as agave, coconut nectar or maple syrup  

4 tbsp melted coconut oil

1/3 cup coconut milk (or any other plant-based milk that you prefer) 

a handful fresh, wild blueberries

1 tbsp lemon juice

1/2 tsp vanilla powder

pinch of sea salt

4 drops lavender essential oil (optional) 



1. Place all ingredients for the crust in a food processor. Pulse until everything is broken down and sticks together. Press the dough out into a small lined cake tin and set aside.  

2. To make the cheesecake layer, simply blend all ingredients in a high-speed blender until smooth.  

3. Spread the batter over the crust and place in the freezer for at least 2-3 hours. 

4. Remove the cake from the tin while it’s still frozen. Let it defrost for at least 20 minutes before serving in room temperature, or in the refrigerator for a few hours until completely soft.