Vegan Mini Ricotta Cheesecake 

We like to dream up desserts that aren’t overly sweet, aren’t too big, and are still pretty healthy, but still satisfy our cravings for a little treat now and then. This mini cheesecake recipe definitely does the trick. It turned out even better than we could have imagined, and it definitely quieted our desire for a dessert that would have been way less healthy. Enjoy!


1/2 cup pretzels

1/4 cup almond meal

1 Tbsp coconut oil

1 1/2 Tbsp maple syrup

1/4 cup almond milk ricotta

1/2 cup soaked raw cashews

Juice of 1/2 lemon

1 cup blueberries (fresh or frozen)

1 Tbsp coconut sugar 

1 Tbsp chia seeds


Preheat oven to 350° F. Combine pretzels, almond meal, coconut oil, and 1/2 Tbsp maple syrup in food processor until the mix has the texture of bread crumbs. Press into the bottom of ramekins and bake for 10 minutes.

Meanwhile, place ricotta, cashews, lemon juice, and remaining 1 Tbsp maple syrup in the food processor and process until smooth. Once the crusts are done baking, scoop the ricotta mixture into crusts and bake 18 minutes.

While the cheesecakes bake, cook the blueberries and coconut sugar in a small saucepan until super liquidy and juicy, about 10 minutes. Remove from heat and stir in chia seeds. Let cool completely. The texture should be like really thick jam. Spread as much or as little as you like on the finished cheesecakes. Save any left over for kids to lick off of peanut butter sandwiches or for you to eat with a spoon.