No-Bake Lemon Berry Mini Cheesecakes


For the Crust

  • 1 ¼ cup raw or toasted pecans, chopped
  • 5 medjool (or 10 deglet dates), pitted
  • 1 – 2 tsp. water
  • Pinch of salt

For the Filling

  • 2 cups raw cashews, soaked and drained (see notes below) 
  • Zest of 1 lemon, divided
  • 5 medjool (or 10 deglet dates), pitted
  • 1 tsp. pure vanilla extract
  • 1 tsp. lemon juice
  • ¾ cup + 2 Tbsp. nutpods Vanilla Lemon Non-Dairy Creamer
  • Pinch of salt
  • ¾ frozen blueberries, thawed 


    1. Line 8 wells of a 12-cup muffin pan with strips of parchment paper and set aside.
    2. In a food processor, combine pecans, dates and the pinch of salt. Pulse 40-50 times or until mixture resembles very coarse sand.
    3. Pulse in water 1 teaspoon at a time until mixture starts to pull together into a ball.
    4. Divide crust evenly among 8 wells of the muffin pan, pressing firmly into the bottom of each well. Place pan in the freezer while you prepare the filling.
    5. To prepare the filling, place drained cashews in a high-power blender or food processor. Add dates, 1 tsp. lemon zest, pinch of salt, non-dairy creamer, vanilla and lemon juice. Process until silky smooth, stopping to scrape down sides of blender container/food processor bowl as needed.
    6. Spoon filling over crusts in muffin pan, using the back of a spoon to smooth the tops.
    7. Spoon blueberries on to the top of each cheesecake. Sprinkle with remaining lemon zest. Place pan in freezer for 6-8 hours or until firm.
    8. Remove pan from freezer 15-20 minutes before serving, using strips of parchment paper to gently lift each cheesecake from the pan.



    To soak cashews:

    Place cashews in a large bowl and cover with at least 2 inches of boiling water. Place a plate or lid on top of the bowl and allows to soak for 30 minutes before draining in a fine mesh sieve or colander. You may also soak cashews in cool water overnight.