Bite-Size Vegan Blueberry Cheesecake

Recipe by Food Heaven Made Easy, Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD, CDE

If you’ve ever questioned whether vegan blueberry cheesecake could be as good as the real thing, we have your answer. Absolutely yes! These bite size vegan blueberry cheesecakes are actually creamy and literally melt in your mouth. Potluck desserts just got a whole lot tastier! Pro tip: serve in cute little mason jars for a very Pinterest-y presentation.

Servings & Time

Nutrition Per Serving

Ingredients

Crust Ingredients

1/2 cup of raw almonds

1/2 cup of dates

Cheesecake Ingredients

1 cup of raw cashews

1 tablespoon of coconut cream

1 tablespoon of coconut oil

1 tablespoon of lemon juice

Blueberry Topping Ingredients

2 cups of frozen blueberries

1 tablespoon of lemon juice

1 tablespoon of brown sugar

1 teaspoon cornstarch (optional - for thickening)

Preparation

Before getting started, remove 3 medium-sized bowls from the cabinets. You’ll use one for the crust, one for the cheese and one for the blueberries.
For the crust, pulse almonds and dates in a food processor until you achieve a crust like consistency. Remove from processor and transfer to a bowl. Set aside.
For the cheese, blend cashews with water, coconut cream, coconut oil and lemon until you have a smooth, creamy consistency. Add additional water as needed.
For the blueberry topping, heat frozen blueberries, lemon juice, brown sugar and cornstarch in a small saucepan over low heat for about 5 minutes (or until mixture becomes thick and starts to slightly bubble).
Lay out all 6 mason jars and start by dividing the crust in each jar. Next add a layer of cream cheese and then a final layer of blueberry topping. Eat one now and stir on the lids to the other 5 jars and save for later. Enjoy!

Notes

Special Equipment:

Six 4-oz mason jars (you can get these at your local hardware store or online
High speed blender (to make the cashew cream cheese)