Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.
Vegan Blueberry Cheesecake Cups
1 1/2 Cups of gluten free graham crackers, crush in food processor.
4 Tablespoons of melted coconut oil
1 15 oz. can of of coconut cream, chilled
1 8 oz. container of vegan cream cheese
3/4 Cup of organic sugar or coconut sugar
1 1/2 Cup of no sugar added blueberry jam
-To make the crust, blend together in a food processor the melted coconut oil and gluten free graham crackers.
-Use a round silicone mold and add the crust mixture into the mold. Press it down firmly, then smooth evenly. I used the bottom of a flat measuring cup for this. Set aside.
-Chill the coconut cream in the refrigerator overnight. 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.
-Add a dollop of no sugar added jam. Use a small skewer stick or a knife to swirl the jam through the batter.
-Freeze the cheesecake cups overnight.
-Remove the from the freezer and release cheesecake cups from silicone mold. Serve immediately or store in freezer. Enjoy!