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Blueberry & Lemon Cheesecakes
Posted by Amelia Littlejohn on 8th August 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Say hello to the best Summer dessert/sweet treat! These Blueberry & Lemon Cheesecake Bites (vegan, gluten and refined sugar free) are so naturally sweet with a refreshing tang. The base is simply made from nuts, dates and coconut oil while the filling is made with cashews, coconut cream, fresh lemon, maple syrup for natural sweetness and the key ingredient is the Blueberry Powder from Arctic Berries. This powder is what creates that wonderful blueberry flavour and the bright colour in the creamy cheesecake!

Blueberry & Lemon Cheesecakes

3.6666666666667 - 3 reviews


  • For the Base
  • 120g ground almonds
  • 100g pecans
  • 4 medjool dates
  • 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • For the Cheesecake
  • 120g cashews (soaked in water for at least 6 hours)
  • 4 tbsps coconut cream
  • 4 tbsps maple syrup
  • 1/2 lemon juice
  • 3 tsps Arctic Berries Blueberry Powder
  • Optional Toppings
  • Blueberries
  • Blueberry Jam
  • Blueberry powder (sprinkling)
Prep Time


  1. Soak your cashews by adding them to a bowl and covering with water. Allow to soak for a minimum of 6 hours.

  2. To make the cheesecake base start by adding the pecans to a food processor and blitz into a flour-like mixture. Then add the pitted dates, ground almonds, coconut oil and vanilla extract to the food processor and blend into a sticky dough-like mixture.

  3. Press the base mixture down into a cupcake tray (silicon works best and makes it easier to remove the cheesecake bites later).

  4. Place the tray into the freezer to allow the bases to set whilst you make the cheesecake filling.

  5. Drain and rinse the cashews then add to a food processor along with all the other cheesecake filling ingredients. Blend into a really smooth, creamy mixture.

  6. Remove the bases from the freezer then spoon the filling on top of each base. If you’re using toppings add them now.

  7. Place the cheesecakes back into the freezer for at least 2 hours to set. Remove the cheesecakes from the freezer and carefully remove from the cupcake tray.

  8. Allow to sit at room temperate for around 15 minutes before enjoying! Keep refrigerated and consume with 3 days OR keep in the freezer and consume within 1 month.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn