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Vegan Blueberry Mini Cheesecakes

Though National Cheesecake Day only comes around once a year on July 30th, we know that cheesecake is a year-round hit with family and dinner guests. So we make it often. This vegan cheesecake recipe garners even more appeal in mini form.

Though National Cheesecake Day only comes around once a year on July 30th, we know that cheesecake is a year-round hit with family and dinner guests. So we make it often. This vegan cheesecake recipe garners even more appeal in mini form. For a change, try a variety of different fresh berries and complementing preserves.
Though National Cheesecake Day only comes around once a year on July 30th, we know that cheesecake is a year-round hit with family and dinner guests. So we make it often. This vegan cheesecake recipe garners even more appeal in mini form. For a change, try a variety of different fresh berries and complementing preserves.

Vegan Blueberry Mini Cheesecakes

Serves 8

Ingredients:

  • 5 graham crackers, crushed

  • 1/3 cup coconut oil, warmed

  • 8 ounces vegan cream cheese

  • 1/3 cup granulated sugar

  • 1/3 cup agave nectar

  • 1 teaspoon pure vanilla extract

  • 1/4 cup vanilla soy or coconut yogurt

  • 1/2 cup blueberry preserves

  • Fresh blueberries


Ingredients:

  1. Preheat oven to 350 degrees F.

  2. Spray 8 muffin cups with cooking spray or insert paper liners.

  3. In a small bowl, mix graham cracker crumbs and coconut oil. Press into the bottom of spoon into the bottoms of the prepared cupcake cups and press down firmly.

  4. Bake for 10 to 12 minutes or until lightly toasted. Reduce oven heat to 325 degrees F.

  5. In a food processor, blend cream cheese, sugar, agave, vanilla, and yogurt until smooth. Spoon over prepared crusts.

  6. Bake for 20 minutes. Transfer muffin pan to a wire rack and allow cheesecakes to cool.

  7. Spread blueberry preserves on the top of each cheesecake and garnish with blueberries.

  8. Serve immediately or refrigerate up to 2 days.


More delish vegan baking recipes!
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