Vegan Blueberry Cheesecake Muffins

Step 1

Soak the cashews for a minimum of 4 hrs. Alternatively, boil them on the stovetop for 20 minutes.

Step 2

Start by creating the cheesecake base: Place the vegan cookies into a food processor and process until the cookies are all crumbled up.

Step 3

Add the pitted medjool dates and process further until fully combined. You should end up with a sticky & thick texture. Divide the base mix into 6 muffin tins and firmly, but evenly press it against the bottom and sides of each muffin tin. Place everything in the fridge whilst you're preparing the cheesecake filling.

Step 4

Place all ingredients for the cheesecake filling into a high-speed blender and blend until smooth. This can take a couple of minutes on high speed. To get everything super smooth, ideally blend it for about 10 minutes. As Agar Agar needs to be heated to  be 'activated' please see my notes about the activation process below.

Step 5

Carefully remove the cheesecake bases from the muffin tin and fill them with the cheesecake filling.

Step 6

Decorate with the blueberries and place the cheesecake muffins in the fridge to set for an hour before serving.