Bite-Size Vegan Blueberry Cheesecake
Servings: 6
Calories: 287kcal
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)
Ingredients
For the crust:
- ½ cup raw almonds
- ½ cup Medjool dates
For cheesecake filling:
- 1 cup raw cashews
- 1 tbsp coconut cream
- 1 tbsp coconut oil
- 1 tablespoon lemon juice
For Blueberry topping:
- 2 cups frozen blueberries
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch optional - for thickening
Instructions
- Before getting started, get 3 medium-sized bowls ready . 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.
Nutrition
Calories: 287kcal | Carbohydrates: 28g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Sodium: 4mg | Potassium: 357mg | Fiber: 4g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 6.7mg | Calcium: 50mg | Iron: 2.2mg
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