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

 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)

These pastel purple cheesecakes are as pretty as can be and deliciously dairy-free! They’re easy to make using a blender — no baking, no cooking. Just mix and chill for an effortless treat.

This Method 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!

No Soaking Cashews

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.

Easiest Cheesecake 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. 

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)

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 🙂

Simple 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.

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!  

Berry-licious!

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 ! 

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.

Substitutions

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.

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

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.

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!)

4.50 from 8 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Chill: 1 hour hour

Total Time: 10 minutes minutes

Servings: 18 mini cheesecakes

Ingredients

Crust

• 1 ⅓ 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.
  

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.
  
• Divide filling into crusts and freeze or chill for about 1-2 hours until firm. Enjoy!
  

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