Vegan Blueberry Cheesecakes

These vegan Blueberry Cheesecakes are so pretty and delicious. They are also really easy to make. So next time you want to make a dessert you should definitely try these.

How to make Vegan Blueberry Cheesecakes?

To make the vegan blueberry cheesecakes we’re going to with the crust which is made from vegan cookies, dates and melted vegan butter. All you have to do is just blend the ingredients in a food processor until you have a nice crumbly texture.

Put the cookie crust in a cupcake tray and press it flat with a spoon to make a firm and smooth crust.

Next we’re going to make the cheesecake layer. You’ll need a blender for this step. If you think your blender can’t handle blending the cashew nuts. You can soak the cashew nuts for a few hours to make them softer. To make the cheesecake layer just put all the ingredients in the blender and blend until you have a smooth paste.

Scoop the cheesecake in the cupcake tray. Leave a little room for the blueberry layer.

Now it’s time to make the blueberry layer. Store the cheesecakes in the freezer while you’re preparing the blueberries. This way the layering will be a little easier.

Take the cheesecakes out of the fridge and spread the blueberry sauce on top. Place the cheesecakes in the fridge for 1-2 hours until the cheesecake layer and blueberry layer are firm.

Put some blueberries on top and Enjoy!

Vegan Blueberry Cheesecakes

kimchicooking These vegan Blueberry Cheesecakes are so pretty and delicious. They are also really easy to make. So next time you want to make a dessert you should definitely try these.… Desserts Vegan Blueberry Cheesecakes European Print This

Serves: 12 cheesecakes Cooking Time: 60min 60min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

150g Vegan Cookies
50g pitted Dates
80g melted Vegan Butter
250g Cashew Nuts
65ml melted Vegan Butter
140ml Water
65ml Maple Syrup
25ml Lemon Juice
200g Blueberries
1 tbsp Maple Syrup

Instructions

1.  Cut the pitted dates in smaller parts and melt 80ml butter in a pan or microwave.
2.  Blend the dates with the cookies and the melted butter in a food processor until the texture is a little sticky and crumbly.
3. Put the dough for the crust in a cupcake tray and press the dough flat with a spoon.
4. Next put the cashew nuts, 65ml melted butter, water, maple syrup and lime juice in a food processor and blend until you have a smooth texture.
5. Put the cashew cheesecake batter on the crust in the cupcaketray. And store the tray in the freezer while you make the blueberry layer.
6. Mix the blueberries with 1 tbsp of maple syrup in the food processor. If you are using frozen blueberries let them thaw first.
7. Take the cheesecakes out of the fridge and spread the blueberry layer on top.
8. Freeze for 1-2 hours until firm.

Enjoy!