Blueberry Cheesecake Cups

The best part?

All of the ingredients that were used in this recipe were sourced plastic-free.

The treat that will leave you wanting more. Surprise your family and friends by making this simple yet delicious recipe.

Blueberry Cheesecake Cups

These cheesecakes have a firm yet crumbly base with a creamy filling that is not overly sweet. Perfect for those 3pm treat cravings!
Servings 12 cups
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Equipment

  • 2 Silicone muffin trays (or lined muffin trays)
  • High speed blender

Ingredients

Base

  • 1 cup oat flour
  • 1 cup almond flour or ground almonds
  • 1/4 tsp salt
  • 2 Tbsp sugar of choice I use coconut sugar
  • 1 Tbsp maple syrup
  • 1/2 cup cocao butter, melted or coconut oil

Filling

  • 1 cup cashews soaked
  • 1 400ml can coconut milk Only the solid coconut fat on the top of the can once separated
  • 1/4 cup maple syrup
  • 2 Tbsp tapioca starch
  • 1/2 cup lemon juice
  • 1 Tbsp lemon zest
  • 1/4 tsp salt
  • 1 1/2 cups blueberries

Instructions

  • Soak cashews in boiling water for approximately 1 hour. Then drain. ⁣
  • Preheat the oven to 180 degrees celsius. 
  • Mix all of the crust ingredients in a bowl until well combined. The mixture should hold together. If it seems too dry just add more cocao butter or coconut oil. ⁣
  • Evenly transfer the mixture to a muffin tray and press down thoroughly.
  • Bake for 10 minutes, until the base starts to look a golden brown colour. ⁣
  • Once cashews are soaked and drained, add to a high speed blender with the rest of your filling ingredients (leaving blueberries out until it’s all mixed) and blitz until creamy and smooth.⁣
  • Pour filling over the pre-baked crusts. Tap on counter to remove any air bubbles.⁣
  • Bake for 15-20 minutes or until the centre appears firm. ⁣
  • Leave on the bench to cool and then transfer to the fridge.
Course: Dessert, Snack
Keyword: cheesecake, glutenfree, glutenfreevegan, vegancheesecake, vegandessert, vegansweets, vegantreat

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