Vegan Cashew Blueberry Cheesecake Tartlets

Name: Vegan Cashew Blueberry Cheesecake Tartlets
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 cups (260 g) raw cashews, unsalted, soaked in hot water for 1 hour, then drained and rinsed; ½ cup (120 ml) unsweetened full-fat coconut milk, from a can, well stirred; ¼ cup (60 ml) maple syrup; 3 tablespoons (45 ml) virgin coconut oil, melted; 2 tablespoons (30 ml) fresh lemon juice; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1½ g) fine sea salt; 1½ cups (180 g) raw almonds, unsalted; 1 cup (160 g) pitted Medjool dates, packed; ⅛ teaspoon (¾ g) fine sea salt; 1½ cups (225 g) fresh blueberries; ½ teaspoon (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

No-bake tartlets with a buttery almond-date crust and creamy cashew filling topped with fresh blueberries. These elegant individual desserts are naturally vegan, rich, and impressive enough for entertaining. The filling is silky and slightly tangy from lemon and coconut, while the crust provides a satisfying crunch.

Prep: 35 min
Cook: —
Wait: 3 hr
Total: 3 hr 35 min
Makes: 6 tartlets (3½ inches / 9 cm each)

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Ingredients

6 servings

For the filling
2 cups (260 g) raw cashews, unsalted, soaked in hot water for 1 hour, then drained and rinsed
½ cup (120 ml) unsweetened full-fat coconut milk, from a can, well stirred
¼ cup (60 ml) maple syrup
3 tablespoons (45 ml) virgin coconut oil, melted
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1.5 g) fine sea salt
For the crust
1½ cups (180 g) raw almonds, unsalted
1 cup (160 g) pitted Medjool dates, packed
⅛ teaspoon (0.8 g) fine sea salt
For topping
1½ cups (225 g) fresh blueberries
For topping (optional)
½ teaspoon (2 g) lemon zest, finely grated (optional)

Equipment (6)

Food processor
Six 3½-inch (9 cm) tartlet molds with removable bottoms or a standard muffin tin
Measuring cups and spoons
Small bowl
Rubber spatula
Fine-mesh strainer (for draining cashews)

Steps

Before you start

Soak cashews in hot water for at least 1 hour (or up to overnight in the refrigerator)
Have tartlet molds or a muffin tin ready
Use a food processor to make the crust and filling smooth

1
Make the crust
- Add almonds, Medjool dates, and salt to a food processor.
- Pulse until the mixture resembles coarse breadcrumbs with small almond and date pieces still visible (about 30–40 pulses).
- The mixture should hold together when squeezed but not form a ball.
- Avoid overmixing or you'll end up with almond butter.
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Ready when: Mixture resembles coarse sand with pea-sized pieces
Tip: Don't process too long or the dates' natural oils will turn the crust into a paste
2
Press crusts into molds
- Divide the crust mixture evenly among 6 tartlet molds (about 2.5–3 tablespoons per mold).
- Using the bottom of a measuring cup or your fingers, press firmly and evenly into the bottom and slightly up the sides of each mold, creating a compact, even layer about ¼ inch thick.
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Ready when: Crust is firm and level in all molds
Tip: Chill the molds in the freezer for 15 minutes while you prepare the filling—this helps the crust stay in place
3
Blend the cashew filling
- Drain and rinse the soaked cashews.
- Add them to the food processor along with coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and sea salt.
- Process on high speed for 2–3 minutes, stopping to scrape down the sides halfway through, until the mixture is completely smooth and creamy with no visible cashew pieces.
- It should resemble thick pudding.
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Ready when: Filling is uniformly smooth and creamy
Tip: Process longer rather than shorter—the longer you blend, the creamier the filling will be
4
Fill the tartlets
- Remove the chilled crust-lined molds from the freezer.
- Divide the cashew filling evenly among them (about 3–4 tablespoons per tartlet), spooning it over the crust.
- Use a rubber spatula to gently smooth the top of each filling, making it level.
- Leave a tiny border of crust visible at the rim.
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Ready when: Filling is level and fills molds about three-quarters full
Tip: Work quickly so the crust stays chilled and the filling doesn't warm up
5
Chill until set
- Place the filled tartlets in the refrigerator on a level shelf for at least 3 hours, or until the filling is firm to the touch and holds its shape when gently poked.
- The filling will be spreadable but not liquid.
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Ready when: Filling is firm and set when prodded
Tip: Don't rush this step; insufficient chilling will make the tartlets collapse when you remove the molds
6
Unmold and top
- Remove the tartlets from the refrigerator.
- If using tartlet molds with removable bottoms, gently push up from underneath to release each tartlet.
- If using a muffin tin, run a small thin knife around the edge of each tartlet and push up carefully.
- Arrange on serving plates.
- Distribute fresh blueberries over the top of each tartlet, gently pressing them into the filling so they stick.
- If desired, garnish with a whisper of lemon zest.
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Ready when: Tartlets are unmolded cleanly and berries are arranged
Tip: Remove tartlets from molds as close to serving time as possible so they stay firm and don't crack

Good to know

Tips

Ensure all your equipment and ingredients are completely clean and free of animal products if serving to vegans; cross-contamination can occur easily
Make sure the coconut milk is full-fat and well-stirred before measuring, as the cream separates from the liquid in the can
For a firmer tartlet that holds its shape longer at room temperature, chill for 4–5 hours instead of 3
Blueberries can be replaced or supplemented with raspberries, blackberries, or sliced strawberries for variation

Make ahead

The tartlets can be assembled and chilled in their molds for up to 2 days before serving. Top with fresh blueberries just before unmolding and serving for best appearance.

Storage & reheating

Store assembled tartlets in their molds in the refrigerator for up to 3 days, covered loosely with plastic wrap. They can also be frozen in their molds, covered tightly, for up to 1 month; thaw in the refrigerator overnight before serving. Do not freeze after unmolding, as the tartlets are delicate. Bring to room temperature for 10–15 minutes before serving if you prefer a softer texture.

Substitutions

raw cashews, unsalted → raw macadamia nuts or raw pine nuts. Use the same weight; macadamia nuts will create a slightly richer, buttery flavor, while pine nuts will be more delicate
unsweetened full-fat coconut milk → oat milk or cashew cream. The filling will be slightly less rich but still creamy; use the same volume
maple syrup → agave nectar or coconut nectar. Both are equally neutral; use the same volume
raw almonds, unsalted → raw pecans or walnuts. Use the same weight; the crust will be slightly softer and more flavorful; avoid over-processing