No Bake Nondairy Blueberry Cheesecake Jars

Breakfast, Dessert, Vegan

No Bake Nondairy Blueberry Cheesecake Jars are a tasty meal prep dessert that can be made in   30 minutes.  They are a single serve, dairy free cheesecake in a jar, with a graham cracker crust and topped with a homemade blueberry sauce.



No Base Nondairy Blueberry Cheesecake Jars

1 1/2 cups of gluten free graham crackers, crush in a food processor.
1 tablespoon of coconut sugar
3-4 Tablespoons of melted vegan butter
1 cup of nondairy yogurt
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
Blueberry Sauce:
2 1/2 cups of frozen blueberries
2 tablespoons of coconut sugar
2 tablespoons of water
1 tablespoon of lemon juice
-Chill the coconut cream in the refrigerator overnight.
-Crust: To make the crust, blend together in a food processor the gluten free graham crackers until crumbled.
-In a large bowl, add the graham cracker crumbs, melted vegan butter and coconut sugar. Stir to combine.
-In round jars add a layer of graham cracker crumbs, about 1 to 2 tablespoons, then smooth out. Set aside.
-Blueberry Sauce: In a cast iron skillet add the frozen blueberries, coconut sugar and water. Stir until the blueberries become soft. Mash blueberries then set aside.
-Filling: In a blender, add the coconut cream, vegan cream cheese and sweetener. Blend until the mixture is creamy. Pour the mixture on top of the crust, then add a layer of blueberry sauce . Top with nondairy whipped cream or fresh fruit. Serve and enjoy!

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