I’ve teamed up with GoMacro to bring you a DELICIOUS dessert that will send your taste buds soaring! These NO BAKE Cashew Blueberry Cheesecakes are SO easy, SO creamy and SO delicious! Who knew blueberry and cashew went so well together? And how could I forget, these also have a hint of maple flavor from the GoMacro Bar as the base of the cheesecake! May sound like a random combination of flavors, but when they all come together, it tastes amazing! Have doubts? I dare you to make them yourself! PS – these cheesecake bites are gluten free, refined sugar free, and could be made dairy free if necessary!
Blueberry Cashew Cheesecakes
Mini NO BAKE Cheesecakes make the perfect hand held dessert!
Prep time: 15 MCook time: Total time: 15 M
Ingredients:
- 2 GoMacro Blueberry Cashew Bars
- ½ cup whipped cream cheese
- ¼ cup Greek yogurt
- ¼ cup sugar of choice (I used monk fruit sweetener)
- 3 tbsp cashew butter
- 1 tsp vanilla extract
Instructions:
How to cook Blueberry Cashew Cheesecakes
- Split each GoMacro Bar into 6 pieces, and press each piece into the bottom of a lined muffin pan.
- In a medium bowl, combine cream cheese, yogurt, cashew butter, sugar and vanilla extract.
- Once combined, spoon about 1-2 tbsp of the mixture on top of each GoMacro base.
- Place whole blueberries on top and press into cheesecake batter to make sure they stick.
- Place in the fridge for at least 1 hour to set up.
- Remove from fridge, let cool for 1-2 minutes, and enjoy!
Notes:
These don’t take any baking time, but they will need to chill in the fridge for at least an hour to let the cheesecake part set!
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