Blueberry Mini Cheesecakes

These creamy, fruity, no-bake blueberry mini cheesecakes are the perfect bite-sized treat—free from dairy, gluten, and refined sugar.

Looking for more delicious desserts? These are some of my favourites:

• Chocolate Chip Cookies
• Banoffee Caramel Slice
• Peanut Butter Slice

I’m obsessed with these blueberry mini cheesecakes. They’re creamy, slightly tangy, naturally sweet, and super refreshing—perfect for warmer days or when you want something light but satisfying. I love that they’re packed with plant protein from soy crisps and All-Bran (or oats), and they’re also gut-friendly thanks to the chia seeds and flaxmeal. They’re freezer-friendly and portion-controlled, which means they’re great to prep ahead for the week—or bring to a gathering and impress your friends!

Plus, there’s no baking involved—just blend, chill, and enjoy. It’s one of those recipes that feels indulgent but is secretly full of nourishing ingredients.

Ingredients

All-Bran or oats – Adds fibre and crunch to the base. (Use oats for low-FODMAP.)
Soy protein crisps – High-protein and give the base structure and texture.
Coconut oil – Helps the crust and filling set in the fridge/freezer.
Maple syrup – Natural sweetener with a hint of caramel flavour.
Flaxseed meal + water – Binds the base and adds fibre + omega-3s.
Salt – Enhances the flavour of the crust.
Coconut yogurt – Dairy-free, creamy base for the filling.
Lemon juice – Adds brightness and balances the sweetness.
Vanilla extract – Warm flavour to complement the blueberries.
Chia seeds – Help thicken the filling naturally and add gut-friendly fibre.
Blueberries – Antioxidant-rich and naturally sweet.

How to Make Blueberry Mini Cheesecakes

There’s three components to these cheesecake cups, but don’t be put over by the multi-level steps, they are very simple to make, the longest time is spent waiting for them to freeze up!
CRUST:
Blitz All-Bran and soy protein crisps in a food processor until crumbly. Add melted coconut oil, maple syrup, flaxmeal + water, and salt. Blend until sticky. Add a splash of plant milk if the mixture is too dry. Press 1 heaped tablespoon of mixture into each lined mini muffin cup. Chill in the fridge while making the filling.
FILLING:
Blend coconut yogurt, maple syrup, lemon juice, vanilla, melted coconut oil, chia seeds, and thawed blueberries until smooth. Spoon the filling into each mini muffin cup, nearly to the top. Chill for 30 minutes to 1 hour until slightly firm.
DECORATE:
Freeze for a few hours until completely firm. Mash a handful of blueberries and warm them in the microwave. Drizzle the juice on top. Place 3 blueberries in the centre of each cheesecake.

Variations & Substitutions

• Swap All-Bran for oats to make it low-FODMAP.
• Use cashew yogurt or almond yogurt instead of coconut.
• Add a scoop of vanilla plant protein powder for even more protein.
• Make it nut-free by avoiding nut-based yogurts.

Equipment

It’s always handy to have a food processor, but if you don’t have one you could skip it and instead crush the all-bran and soy protein crisps in a ziplock bag with a rolling pin, and then add the rest of the crust ingrediants. I didn’t use paper muffin liners in this recipe but I should have! It’ll make it tricky to remove from the muffin tray otherwise. Or if you have a silicone muffin tray that would work ever better, especially if you want a smooth, rounded edge.

• Food processor
• Blender
• Mini muffin tray
• Silicone or paper muffin liners
• Spoon or spatula

How to Serve Them

Let them thaw for 10–15 minutes from the freezer before eating. They’ll be creamy, cool, and slightly firm—like a frozen yogurt bite!

How to Store Them

Store in an airtight container in the freezer for up to 1 month. The blueberry mini cheesecakes will keep their shape and texture best when frozen—just thaw slightly before enjoying.

Watch How to Make Them