Vegan Blueberry Vanilla Cheesecake Cups (with blueberry jam filling)

Vegan Blueberry Vanilla Cheesecake Cups

As promised, here’s the second cheesecake recipe: Vegan Blueberry Vanilla Cheesecake cups. Two cheesecake recipes in less than a week?! Call me obsessed.

Don’t get me wrong, I still love baking cakes, pies and cookies but lately I’ve found a new passion of mine. Unbaked, raw and frozen treats. They’re super rich and creamy, frim but melt in your mouth. All in all, the most satisfying treats I know. So expect to find more of them on My Vibrant Kitchen in the coming weeks. I’m playing around with tiramisu and snickers bars at the moment (all vegan of course).

So subscribe if those raw or semi-raw bars tickle your fancy: Instagram, FacebookPinterest, which ever you prefer!

Vegan Blueberry Vanilla Cheesecake Cups

After this shameless self promotion back to the blueberry cheesecake cups! Blueberry cheesecake was the first vegan cheesecake I ever made and this recipe, even though adjusted and perfected quite a bit since that first try, is still one of my favourite recipes ever. These mini one’s have a surprise blueberry jam centre! But you can obviously use a spring form or loose-bottom cake tin and make a normal size cheesecake instead. The consistency of this kind of vegan cheesecake slightly changes the longer you keep it in the fridge. I like it best 2 to 3 days after making it, when the cake is quite firm but still melts in your mouth.

I make them in silicon cupcake trays or molds, which makes it really easy to push them out of the molds when there frozen. Alternatively you can carefully remove them with a knife (when they’re frozen!).

The Vegan Chocolate & Salted Caramel Cheesecake recipe I posted last week got quite a lot of love over at Finding Vegan’s facebook page. Thank you very much for all the likes, shares and comments! Find the recipe here: Vegan Chocolate & Salted Caramel Cheesecake.

Vegan Blueberry Vanilla Cheesecake Cups Vegan Blueberry Vanilla Cheesecake Cups Vegan Blueberry Vanilla Cheesecake Cups Vegan Blueberry Vanilla Cheesecake Cups

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Vegan Blueberry Vanilla Cheesecake Cups (with blueberry jam filling)
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • Base:
  • 1 cup dates (roughly chopped)
  • 1 cup walnuts (halves)
  • ⅓ cup desicated coconut
  • pinch of salt
  • Vanilla layer:
  • 1 cup coconut milk (thick cream part)
  • 1 Tbsp coconut oil
  • 1 ½ cups cashews (soaked)
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • Blueberry layer:
  • ½ cup coconut milk (thick cream part)
  • 1 Tbsp coconut oil
  • 2 cup blueberries (fresh or frozen)
  • 1 cup cashews (soaked)
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 Tbsp maple syrup
  • blueberry jam for the filling
Instructions
  1. Soak the cashews over night or boil them for about 10 minutes, drain them and let them cool.
  2. For the base:
  3. Blend the dates, walnuts, desicated coconut and salt in a blender or foodprossessor until you have a crumbly but sticky texture.
  4. Grease a cupcake tin with coconut oil and press the base in the tin using your fingers.
  5. For the vanilla layer:
  6. Melt the coconut milk and oil using a microwave or hob and pour the mixture into the blender.
  7. Add the cashews, maple syrup, vanilla extract and lemon juice and blend well until smooth. You want a thick, creamy texture.
  8. Pour the vanilla layer ontop of the base layer and pop it in the freezer to set while you prepare the next layer.
  9. For the blueberry layer:
  10. Again melt the coconut milk and oil and pour the mixture into the blender.
  11. Add the blueberries, cashews, lemon juice, vanilla extract and the maple syrup and blend until creamy and smooth.
  12. Using a teaspoon place a small 'blob' of blueberry jam in the middle of the (now set) vanilla layer,
  13. pour the blueberry layer ontop and pop it back in the freezer or fridge.
  14. I decorated the cheesecake cups with a drizzle of melted dark chocolate, vegan white chocolate shavings and blueberries.
  15. Let the cheesecake cups set for at least 3 hours but preferebly over night in the fridge or freezer. And give the cupcakes 2 to 3 hours to defrost before serving if you kept it in the freezer.

Vegan Blueberry Vanilla Cheesecake Cups Vegan Blueberry Vanilla Cheesecake Cups

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3 Comments

  • Reply
    Kat
    September 16, 2016 at 7:30 am

    This looks beautiful and delicious! How long does it take for the vanilla layer to set before being able to put in the next layer? Thank you

    • Reply
      myvibrantkitchen@gmail.com
      September 16, 2016 at 11:36 am

      Hi Kat! Thank you! I let the vanilla layer set in the freezer just for as long as it takes me to make the blueberry layer. Which was about 15 minutes. You can let it set for longer if you want to make sure that the two layers don’t mix at all. So far 15 minutes worked just fine for me. Good luck! X

  • Reply
    Lora
    February 1, 2017 at 5:08 pm

    Hey! Just to let you know that we recently featured this recipe in our inflammation reducing article as linked below. It’s a great recipe! Please take a look and feel free to share.
    – Lo

    http://eluxemagazine.com/magazine/inflammation-reducing-vegan-recipes/

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