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Mini Raw Blueberry Cheesecakes

Mini Raw Blueberry Cheesecakes

These Mini Raw Blueberry Cheesecakes are so easy to put together and get their gorgeous colour from our Nutra Organics superfood lattes! Sarah has used the mermaid in this batch but you could try any of them for a rainbow of mini cheesecake treats!



  • 1 cup activated nuts
  • 2 cups desiccated coconut
  • 3 tbsp rice malt syrup
  • 1/3 cup coconut oil, melted
  • Pinch of salt

Put all the ingredients into a food processor and blitz until the mixture sticks together.
Spoon mixture (roughly 30g each) into silicone muffin trays and press down firmly to form an even base.

Place trays in the freezer and make the filling.


  • 2 cups cashews soaked over night in water (rinsed and drained)
  • 1 cup coconut yogurt
  • 1/4 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla powder
  • 1 cup frozen blueberries, thawed
  • 3 tsp Nutra Organics Mermaid or Luna Latte

Put all ingredients into a food processor and blitz until creamy.
Pour mixture over the base and put back in the freezer for approx. 2 hrs or until set.

Take out of freezer at least 30mins before serving.

Top with freeze-dried or fresh blueberries.


All images and recipe by Sarah Hendeson - see more from here @thesaa.rahproject

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