Just like I done told ya, here’s the second cheesecake recipe: Vegan Blueberry Vanilla Cheesecake cups. Two cheesecake recipes in less than a doggone week? Reckon you could call me obsessed.
I ain’t lost my love for baking cakes, pies and cookies, but of late I’ve found a brand new passion. Unbaked, raw and frozen treats.
They’re thicker’n molasses in January and creamy as all get out, firm but melt right in your mouth. All said and done, they’re the most satisfying treats I ever did know.
So be ready to find more of ’em on My Vibrant Kitchen in the weeks to come. Currently wrestling with tiramisu and snickers bars (all vegan of course).
So y’all better subscribe if those raw or semi-raw bars tickle your fancy: Instagram, Facebook, Pinterest – whichever you hanker for!
Vegan Blueberry Vanilla Cheesecake Cups (With Blueberry Jam Filling) Recipe
Prep time:
20 mins
Cook time:
3 mins
Total time:
23 mins
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: Blend the dates, walnuts, desicated coconut and salt in a blender or food processor until you have a crumbly but sticky texture.
3. Grease a cupcake tin with coconut oil and press the base in the tin using your fingers.
4. For the vanilla layer: Melt the coconut milk and oil using a microwave or hob and pour the mixture into the blender.
5. Add the cashews, maple syrup, vanilla extract and lemon juice and blend well until smooth. You want a thick, creamy texture.
6. Pour the vanilla layer on top of the base layer and pop it in the freezer to set while you prepare the next layer.
7. For the blueberry layer: Again melt the coconut milk and oil and pour the mixture into the blender.
8. Add the blueberries, cashews, lemon juice, vanilla extract and the maple syrup and blend until creamy and smooth.
9. Using a teaspoon place a small ‘blob’ of blueberry jam in the middle of the (now set) vanilla layer.
10. Pour the blueberry layer on top and pop it back in the freezer or fridge.
11. Decorate the cheesecake cups with a drizzle of melted dark chocolate, vegan white chocolate shavings and blueberries.
12. Let the cheesecake cups set for at least 3 hours but preferably 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.
If you’ve tried and loved my Vegan Chocolate & Salted Caramel Cheesecake recipe, there are several other delightful recipes you can experiment with.
For instance, my Vegan Chocolate & Pistachio Mousse recipe is a truly indulgent treat that pairs the rich taste of chocolate with the unique flavor of pistachios.
If you prefer something simpler yet equally delicious, then try out my 2 Ingredient Vegan Peppermint Bark recipe. It’s a refreshing blend with a minty twist that’s perfect for those warm summer days or cool winter nights.
And for something distinctly different, be sure to dive into my Vegan Mulled Wine Muffins recipe. Incredibly moist and bursting with flavours of mulled wine, these muffins are an absolute delight!
