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. 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:

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  • 5 graham crackers, crushed
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  • 1/3 cup coconut oil, warmed
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  • 8 ounces vegan cream cheese
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  • 1/3 cup granulated sugar
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  • 1/3 cup agave nectar
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  • 1 teaspoon pure vanilla extract
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  • 1/4 cup vanilla soy or coconut yogurt
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  • 1/2 cup blueberry preserves
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  • Fresh blueberries

Ingredients:

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  1. Preheat oven to 350 degrees F.
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  3. Spray 8 muffin cups with cooking spray or insert paper liners.
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  5. 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.
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  7. Bake for 10 to 12 minutes or until lightly toasted. Reduce oven heat to 325 degrees F.
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  9. In a food processor, blend cream cheese, sugar, agave, vanilla, and yogurt until smooth. Spoon over prepared crusts.
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  11. Bake for 20 minutes. Transfer muffin pan to a wire rack and allow cheesecakes to cool.
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  13. Spread blueberry preserves on the top of each cheesecake and garnish with blueberries.
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  15. Serve immediately or refrigerate up to 2 days.

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