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    Home >> Low-Carb

    Berry Blender Mini Cheesecakes (Dairy-Free, Keto, Paleo)

    Published: Apr 17, 2019 · Modified: Mar 25, 2023 by Emily · This post may contain affiliate links · 31 Comments

     Jump to Recipe
    These Mini Berry Blender Cheesecakes take just minutes to make using healthy ingredients. No soaking, no cooking, no hassle! (Dairy-Free, Keto, Paleo, Vegan)

    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    This. Changes. EVERYTHING.

    Omg you guys. I can not BELIEVE this new method of making dairy-free cheesecakes! I was REALLY skeptical, but after testing it out myself, I'm completely SOLD.

    It's so much EASIER.

    It's so much FASTER.

    So pretty, so fun, so healthy!

    Still gluten/dairy/sugar-free, with options for vegan, paleo & keto.

    And still tastes freaking DELICIOUS!

    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    NO SOAKING

    You know how I've been saying for years and YEARS that in order to make a dairy-free cheesecake, you must must MUST soak your cashews?

    Well I decided to try *not* soaking them. I've got a lot of things on my plate, and time to wait is not one of them. I needed a cheesecake-- QUICK.

    I was half expecting the result to be a COMPLETE FAIL.. Either lumpy/chunky, grainy, or just not have the right taste.

    But instead, it actually turned out AMAZING.

    Super smooth, rich and creamy, perfectly sweet with a hint of cheesecake tartness. YUM.

    THE EASIEST CHEESECAKE RECIPE EVER

    Like my other cheesecakes, it's still no bake (yay!)

    But NOW you don't have to wait 2-24 hours for the cashews to soak.

    This recipe takes 10 minutes to put together.

    No cooking, no waiting around for the ingredients to get ready, no fancy equipment, nothing complicated. Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Made with Equipment You Probably Already Have

    This is crazy. You DON'T need a food processor to make this recipe (unlike my other cheesecakes!) In fact, I don't recommend using a food processor

    Easy Blender Recipe

    I still can't believe this: The ENTIRE cheesecake is made entirely in a blender. Even the crust!

    It literally takes just MINUTES.

    Blitz the crust, press it into your pan, then blend the filling and pour it on top!

    Tip: for the smoothest cheesecake, use a small (personal size) blender cup. Smaller cups blend smaller quantities easier than full size blenders (unless you've got a high speed blender like a Vitamix or Blendtec)

    I use a Ninja 900 watt pro blender and it has been REALLY impressing me lately! (Remember my last recipe where I blended up a WHOLE LEMON to make lemon donuts?! YEAH)Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    No Cheesecake Pan? No Problem!

    I really really LOVE my springform pan. It makes GORGEOUS tall cakes. BUT, here, you don't have to worry about buying a springform if you don't have one.

    These are made in a muffin pan! Everybody has one of those, right??

    You choose the size: regular muffin/cupcake size, or mini muffin bite size! I made both and they're equally adorable and delicious.

    You can even put the whole thing into a 8" square pan and make bars! It's a flexible recipe 🙂Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Healthy Ingredients

    We're keepin' it real and being super flexible!

    1. Nuts or Seeds (whatever kind you like) for the crust
    2. Sweetener (whatever kind you like)
    3. Berries (whatever kind you like) - are you sensing a theme here? lol
    4. Coconut oil
    5. Raw cashews
    6. Lemon juice
    7. Himalayan pink salt

    Cashews + lemon are the MAGIC to creating cheesecake flavor! So magical and wonderful!

    Yes, cashews are a higher carb nut than others, but they're perfectly fine in moderation if you're keto. (There's only 1 cup of cashews and 18 servings!!)

    To make these cheesecakes low-carb, I sweetened them with my favorite sweetener, monkfruit! To me, it tastes almost exactly like "real" sugar.

    I buy monkfruit from Thrive Market! (LOVE that website!) Don’t forget I have a 25% discount for my readers! Click here to save.

    If you’re not low-carb or keto, you can use whatever granulated sweetener you want 🙂  I recommend coconut sugar since it's unrefined.Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Natural Food Coloring: Food

    I can NOT get over this COLOR. Gorgeous purple, glowing orchid, deep lavender.. Is this the mother of all PRETTY PIES? I've never seen a color like THIS in all my years of making desserts. I'm OBSESSED. You know I'm crazy about purple!! 

    This color is the result of... FRUIT.

    No artificial dyes, nothing from a bottle. Just fruit!

    Blackberries + strawberries + lemon juice create this vibrant shade. Isn't nature amazing?!

    Something FUN I found while I was making these, adding lemon juice changed the color! It's like a fun science experiment. There's a chemical reaction with the berries and the acid in the lemon juice that turns the mixture from purple to a more pink-ish orchid color. I love it!

     

    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    BERRYLICIOUS

    One of the awesome things about this recipe is you can customize it. Use whatever berries you like: blueberries, strawberries, blackberries, raspberries!

    If you want a soft lavender color, use blueberries. For a pastel pink, use strawberries. For a pretty deep purple, use blackberries.

    I highly recommend doing a combination of different berries! That's what I did! Half blackberries and half strawberries -- and I'm blown away by the color!

    Pretty pastel desserts like this make me think of spring celebrations. These little cakes are perfect for Easter, Mother's Day, birthdays, any special day!

    Want more pretty cakes? Check out my collection of dairy-free cheesecakes. gluten/dairy-free Easter Desserts and 27 Gorgeous Desserts for Spring Celebrations ! Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Yes, you can eat fruit when you're low-carb!

    Don't let anyone tell you to never eat fruit if you're low carb. You CAN and you should (there's so many micronutrients and antioxidants you don't want to miss!).

    You just need to go about it the right way. How? Know which fruits are high carb, and which are lower carb.

    • Apples, bananas, mango, dates = major HIGH carb.
    • Berries of all kinds = LOWER carb. Perfect for a low carb diet! Yay!

    But I'm an advocate for eating a wide variety of colorful fresh fruits and vegetables IIFYM.

    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Need to Sub an Ingredient?

    For the crust, you may use any nut or seed that you like! I prefer ones with a neutral and nutty flavor, such as almonds. I love adding shredded coconut, too because it reminds me of oatmeal cookies 🙂

    Coconut oil is used as the "glue" to hold the ingredients together. If you need to sub it, palm oil works great. You need an oil that solidifies when chilled.

    Cashews are what give this cheesecake filling a creamy dreamy consistency.

    • If you can't use cashews, a possible sub is macadamia nuts, although I haven't tried.
    • Another possibility is blanched almonds, like I used in my Dairy-Free Keto New York Cheesecake recipe. However, I would still probably soak the almonds.

    Sweetener: You can use any sweetener you like. Dry or liquid. I tested this with both dry/powdered sweetener (monkfruit) and maple flavored syrup.

    • To sub a liquid sweetener, such as monk fruit or honey, replace the water with your liquid sweetener. (Always remember to sweeten to taste!)
    • To use a concentrated sweetener, such as monk fruit drops, stevia drops, pure stevia extract or monk fruit extract, add 2 Tbs cashew butter or almond butter to make up for the lost substance.

    Need to sub something else? Just ask! I'm happy to help however I can.

    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Make it MINI

    I really really LOVE the mini size cheesecakes! These are two bites of cheesecake BLISS. You don't need a plate or fork. Just pick 'em up and dive right in! '

    They're great finger food desserts for a party, too! This recipe makes about 18 mini size cheesecakes- great for a crowd!

    Just use a standard mini muffin pan. If you have a silicone pan, that will make for easy removal.

    If not, simply line the pan with small strips of parchment paper to make them MUCH easier to get out. Trust me, you don't want these to be stuck in there!

    Cut some strips about ½" inch wide and 4" long and lay them across the middle, leaving some paper overhanging so you can just pop them right out after they've set. Super simple 🙂

    TIPS for Best Cheesecake Results

    • Use liners in your muffin pan-- parchment/foil wrappers or strips of parchment paper. Regular paper liners are not recommended since they get soggy.
    • Use a cookie scoop to make filling the muffin pans super quick and easy.
    • Press the crust firmly so it holds together. Use your fingers or a measuring spoon/cup.
    • Use a *good* blender, and preferably one that's *small* so it blends well.
    • TASTE as you go! Adjust to your personal taste preference
    • Make sure your coconut oil is warm when you add it in so it doesn't harden/clump while blending

    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Perfect Cakes for Parties!

    If you've got 10 minutes and a blender, you're all set to make a GORGEOUS dessert that's perfect for a party.

    My family absolutely went NUTS for this recipe (and they're not gluten-free/dairy-free/sugar-free like I am!) These pretty little cakes are a crowd pleaser and fit a variety of special diets. Winning.

    Save this recipe on Pinterest:


    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan)

    Mind-blowing cheesecake deliciousness that's super QUICK and easy to make in a blender! (No soaking!)
    4.41 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Chill: 1 hour
    Total Time: 10 minutes
    Servings: 18 mini cheesecakes

    Ingredients

    Crust

    • 1 â…“ cup nuts - I used almonds & coconut
    • 2 Tbs coconut oil - melted
    • 2-3 Tbs water
    • 1 Tbs monkfruit - or coconut sugar
    • pinch of pink salt
    • splash of vanilla

    Berry Cheesecake Filling

    • 1 cup raw cashews
    • 1 cup berries - I used half blackberries/half chopped strawberries
    • ¼ cup powdered monkfruit - or coconut sugar, to taste
    • ¼ cup coconut oil - melted
    • 2 Tbs water
    • 1 Tbs  + 1 teaspoon lemon juice
    • tiny pinch of pink salt

    Instructions

    To make the crust:

    • Line a cupcake pan with parchment or foil wrappers, or a mini cupcake pan with ½" x 4" strips of parchment paper for easy removal.
    • Pulse together all ingredients except water in a small blender or food processor until a fine crumb forms.
    • Add water as needed and pulse until crumbs stick together when pinched.
    • Press 1-2 Tbs crust mixture firmly into each wrapper. Refrigerate while you prepare the filling.
      Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    To make the filling:

    • Add cashews, fruit, sweetener, water, lemon juice and salt to a small blender cup and blend smooth.
    • Taste and adjust for sweetness.
    • Add melted oil and blend again.
      Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com
    • Divide filling into crusts and freeze or chill for about 1-2 hours until firm. Enjoy!
      Mini Berry Blender Cheesecakes (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

    Notes

    To store: Keep refrigerated for about 5 days, or frozen for 1 month in an airtight container.
    Any berries should work, however if you use ALL strawberries, you may want to reduce the water in the recipe by ½ Tbs since strawberries naturally have more juice.
    To make homemade powdered sweetener: Add ⅓ to ½ cup granulated sweetener, such as monk fruit or coconut sugar, to a small blender cup and blend for 10-20 seconds until powdered.
    Measure out powdered sweetener for the recipe after blending.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

    Products & Ingredients used in this recipe:

    Lakanto Monkfruit from:

    • Thrive Market  {use my referral link to save an extra 25% on your first order}
    • Amazon
    • Lakanto.com Click here {use code PRETTYPIES to save 20% on your order}

    Macros for 1 cupcake size (1 of 9 servings):

    • Calories 266
    • Fat 24
    • Carb 16
    • Fiber 3.2
    • Sugar Alcohol 6.7
    • Net Carbs 6.26
    • Protein 6.3

    Macros for 1 mini size (1 of 18 servings):

    • Calories 133
    • Fat 12
    • Carb 8
    • Fiber 1.6
    • Sugar Alcohol 3.4
    • Net Carbs 3.1
    • Protein 3
    Did you make this recipe? Be sure to tag me on Instagram @emily.likes.food #prettypies so I can see 🙂
    « Lemon Glazed Donut Holes (Keto, Paleo, Vegan)
    Vanilla Nut Bliss Balls & Breakfast Cookies (Keto, Paleo, Vegan) »

    Filed Under: Low-Carb, Low-Carb Cheesecake Tagged With: cashews, cheesecake, colorful, fruit, holidays, low carb, monkfruit, purple, raw, strawberries

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Jeanne

      April 18, 2019 at 10:27 pm

      Do you think frozen fruit would work?

      Reply
      • LILLY

        April 19, 2019 at 8:45 pm

        I was wondering the same thing! I sure hope to get an answer.

        Reply
    2. Emily

      April 19, 2019 at 8:49 pm

      If you thaw and drain, it should work fine Let me know how it goes if you try it!

      Reply
      • Jeanne

        April 22, 2019 at 7:27 pm

        I made these for Easter dessert using frozen blueberries and strawberries. I thawed and drained like you suggested and they came out perfect! My first time making a cashew cheesecake!

        Reply
        • Emily

          April 22, 2019 at 7:36 pm

          Awesome!! Thanks for sharing that the frozen thawed ones worked

          Reply
          • Christa

            July 07, 2020 at 4:10 pm

            I even just used mostly frozen blueberries and strawberries for mine and it worked out great 🙂 too hot to bake so these will be a nice treat!
            Next time I'm gonna do soaked cashews just for a creamier version and see how it works 🙂

            Reply
    3. Lilly

      April 22, 2019 at 9:41 pm

      Thanks for taking the time to answer our questions!! Love your recipes!

      Reply
      • Emily

        April 22, 2019 at 9:42 pm

        Aww I’m so glad you love them! You are welcome

        Reply
    4. anne- marie

      May 28, 2019 at 9:22 am

      5 stars
      Bonjour Emily,
      J'ai fais votre recette avec des fraises fraîches, et cela a été un régal pour les yeux et mon estomac!!
      Mes invités ont dit qu'il était excellent!
      Mais est-ce normal que le gâteau est un peu trop mou, quand on le déguste?
      Je suis une fane incondiitionnelle de votre site, et un grand merci pour la richesse de vos recettes et les explications!!

      Reply
      • Emily

        May 28, 2019 at 10:35 am

        Hello Anne-Marie!
        My French isn’t great, but I think I understood what you wrote
        I’m so glad you and your guests liked it!

        But to answer your question- no, it’s not supposed to be too soft. If you used all strawberries, that adds extra liquid since they’re so juicy. I think I mentioned that somewhere in the post. But next time just reduce the liquid in the recipe by 1-2 Tbs to compensate 🙂

        Thanks for being a fan! I appreciate your feedback

        Reply
    5. Z Boorder

      May 30, 2019 at 3:01 pm

      Could I sub mangos for the berries ...as my family would love a mango cheesecake...

      Reply
      • Emily

        May 30, 2019 at 3:03 pm

        Absolutely! You may not need much sweetener added 🙂 just sweeten to taste

        Reply
        • Kelly

          June 01, 2021 at 7:38 pm

          Hi, I live in the tropics where coconut oil not kept in the fridge are always in melted form. I know that works during the process of making the cake. But would the cheesecake fall apart while we are eating it?

          Reply
          • Emily

            June 01, 2021 at 7:40 pm

            It should be fine. Just keep it stored in the refrigerator.

            Reply
    6. Bonnie

      March 19, 2020 at 5:46 pm

      Is there anything you could sub for the oil? Not just a different oil. perhaps avocado?

      Reply
      • Emily

        March 19, 2020 at 5:54 pm

        You could, but it would be more like a mousse— very soft & may not holds its shape. The oil is what holds it together (since it solidifies when chilled) and also adds a richness to the texture. Avocado adds richness, too, but doesn’t solidify. Could be good, though.

        Reply
        • Susy

          April 07, 2023 at 12:29 pm

          Hi Emily

          What is alternative to cashews?

          Reply
          • Emily

            April 07, 2023 at 12:48 pm

            Hi, There's not a 1:1 ingredient to swap for the cashews. But I have some recipes that don't use cashews, such as these Lemon Cheesecake Bars and Almond Dreamcake
            You can probably replace a little bit of the liquid in these recipes with a berry puree to make it berry flavored and a pretty light purple color. Hope that helps!

            Reply
    7. Sue Blair

      September 15, 2020 at 4:10 pm

      I am allergic to all nuts. What would I substitute for the Cashews? Thank you.

      Reply
      • Emily

        September 15, 2020 at 4:11 pm

        Use my nut-free cheesecake recipe. You can add some berry purée and reduce the amount of lemons juice for berry flavor
        https://PrettyPies.com/lemon-cheesecake-bars

        Reply
    8. Rachel G

      February 28, 2021 at 8:18 pm

      Do you think coconut butter could be used instead of the coconut oil?

      Reply
      • Emily

        February 28, 2021 at 8:20 pm

        I think that may work, but I would fold it in by hand at the end (after it’s melted and warm)

        Reply
    9. Betsy

      March 03, 2021 at 8:26 pm

      5 stars
      Mine
      Mine did not look like yours but they looked good enough! They were delicious! It surely won’t be the last time I make them! Great recipe!

      Reply
      • Emily

        March 03, 2021 at 8:53 pm

        So glad you enjoyed:) I need to make them again, too! They are a personal favorite.

        Reply
    10. Sreya Sinha

      June 02, 2021 at 11:07 am

      Invest in some silicone muffin liners! I got some for like $3 at Ikea but they are available on Amazon as well. They make projects like these SO MUCH easier. You can bake in them AND they are dishwashable, but the silicone is so nonstick they are very easy to clean by hand as well.

      Reply
      • Emily

        June 03, 2021 at 6:15 pm

        I have tried some in the past, but they left a residual flavor on my food.. Maybe I just didn't have a good brand. Definitely love silicone molds for my candies though! 🙂

        Reply
    11. L

      April 13, 2022 at 8:34 am

      Hi Emily, wondering do we need to pulverize the coconut sugar or can I add it in as is.
      Thanks

      Reply
      • Emily

        April 13, 2022 at 8:36 am

        Yes, I would go ahead and blend it into a powder so it doesn’t add any grit. Hope you enjoy!

        Reply
    12. Linora

      May 13, 2022 at 8:05 pm

      Are the nuts in the crust raw or roasted?

      Reply
      • Emily

        May 13, 2022 at 8:51 pm

        I like roasted

        Reply

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