Raw White Chocolate & Blueberry Mini Cheesecakes

"Raw white chocolate & blueberry cheesecake My son moved to Tokyo for Uni yesterday. He requested me to make some of his favorite cakes before moving, and this was one of them. He was the most helpful cooking advisor, I’m on my own now."
-- @365cleaneats

A Note from Feedfeed

These Raw Mini Cheesecakes are made with Medjool dates, cocoa powder, cocoa nibs, sunflower seeds, and melted cacao butter. This delicious crust is layered with a blueberry cheesecake layer, followed by a sweet white chocolate layer. It's the perfect treat to make ahead so you can enjoy whenever you'd like! 

If you are looking for more dessert inspiration, check out our Vegan Dessert feed, featuring cookies, pies, and cheesecakes like this amazing Vegan No Bake Mini Lemon Cheesecakes by @panaceas_pantry and 1000+ more dessert recipes. Also, be sure to check out our 5 favorite vegan desserts here!

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  • Recipe Card
Prep time 35mins
Serves or Makes: 8

Recipe Card



  • 1/2 cup raw walnuts
  • 2 tablespoons melted cacao butter
  • 4 pitted Medjool dates
  • 2 tablespoons shredded coconut
  • 2 tablespoons sunflower seeds
  • 1 tablespoon raw cacao powder
  • 1 tablespoon raw cacao nibs
  • pinch of pink salt

Blueberry Layer


  • 1 cup are cashews, soaked in water for 4-6 hours and rinsed
  • 1/2 cup blueberries
  • 4 tablespoon coconut cream
  • 4 tablespoon melted cacao butter
  • 3 1/2 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • pinch of pink salt

White Chocolate Layer


  • 1/2 cup raw cashews, soaked in water for 4-6 hours and rinsed
  • 1/3 cup coconut cream
  • 2 tablespoons cacao butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of pink salt


  • Step 1

    Prepare an 8-count silicon cupcake mold. Set aside.

  • Step 2

    Make the Crust: pulse all crust ingredients in a food processor for the until well processed, but still slightly crumbly. Press the mixture into the base of the silicone mold.

  • Step 3

    Make the Blueberry Layer: Place all blueberry layer ingredients in a high-speed blender and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the crust. Chill them in the freezer until set.

  • Step 4

    Make the White Chocolate Layer: Place all white chocolate layer ingredients in a high-speed blender and blend well until smooth. Layer the filling above the blueberry layer in the silicon mold. Chill in the freezer until set.

  • Step 5

    Before serving, remove the silicon mold from the freezer and let thaw at room temperature for 10-15 minutes.