Blueberry Nondairy Cheesecake Cups

Breakfast, Dessert, Snacks

Blueberry Nondairy Cheesecake Cups are a delicious dessert that’s quick and easy to make.  The key ingredients are fresh blueberries, nondairy yogurt and coconut cream.  Blueberries are rich in antioxidants.


Blueberry Nondairy Cheesecake Cups


1 1/2 Cups of graham cracker crumbs, about 10 sheets
1/4 Cup of coconut sugar
7 Tablespoons of vegan butter, melted
1/2 Cup of coconut cream
1/2 Cup of nondairy yogurt
1/4 Cup of fresh lime juice
1/4 Cup of sugar free maple syrup
1/4 Cup of arrowroot
Blueberry Sauce:
1 Cup of blueberries, frozen or fresh
1 Teaspoon of coconut sugar
1-2 tablespoons of water
-Fill a cupcake pan with cupcake liners then set aside.
-Crush the graham crackers in a food processor into crumbs. You can also put the graham crackers in a zip lock bag and crush them with a rolling pin.
-In a medium size bowl, add the graham cracker crumbs, coconut sugar and melted vegan butter, stir until the mixture resembles sand. Then press mixture into each cupcake liner using a spoon or your hands to compact the crumbs and even them out. Bake at 350F degrees for 8 to 10 minutes. Allow to cool before filling.
-Prepare the blueberry sauce in a cast iron skillet. Add the blueberries and coconut sugar to the pan, and cook on medium for about 15 to 20 minutes. Let the blueberries cook down. Then you can use a potato masher to crush the blueberries. You can also use an immersion blender to blend the sauce until it thickens.
-Reduce the oven temperature to 325F. Then blend all of the filling ingredients in the blender.
-Pour on top of the crust filling almost to the top. (I made two batches of filling). Tap on the counter to release any air bubbles.
-Add the blueberry sauce on top of each cheesecake cup then add 1 to 1 tablespoons. Swirl lightly into the batter.
-Bake for 18-20 minutes at 325F. The edges should be just starting to darken and the middle is no longer jiggly. Cool for 30 minutes, then chill overnight. Enjoy!

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