I have a confession to make. I have fallen in love. While I changed to a vegan lifestyle I have rediscovered many amazing ingredients that have become staples of my regular diet that they did not used to be. I think one of the more surprising ones was blueberries.
I have fallen madly in love with this small but potent superfood. And I can’t stop finding new ways to eat them on a daily basis. Here is my latest one.
These vegan cheesecake cups make a great way to indulge yourself. All in an easy to make and easy-to-share size. This no-bake version takes a little planning ahead to prepare, but it’s well worth the wait. It is a true delight for your sweet tooth.
The only preparation ahead of time you need is soaking the cashews. It is a technique that you will find using over and over again as you learn more vegan recipes. There are more than one way to do this, learn how here. For this recipe I love the creaminess soaking the cashews brings to the vegan cheesecake. Pour the cashews and about 4 cups of water into a bowl. Cover and refrigerate and let it soak overnight. It’s so easy.
To make the crust and keep this recipe vegan I use the original graham crackers not the honey ones. Combine the graham crackers, almonds and coconut oil into a food processor and pulse until the ingredients form a fine crumble. Then take it and and press it down into the bottom of your cups.
For the blueberry layer, add the remaining cashews, ¾ cup blueberries and the rest of maple syrup into the food processor. Blend until smooth and the color is even. Then layer it on top of the coconut cheesecake.
It is a simple but satisfying recipe that you can make at any time and benefit from the nutrition of two superfoods like blueberries and coconut. You see, it is possible to have a nutritious dessert.
Blueberries and Coconut are considered superfoods for their high nutritional value. I tried to use as much organic ingredients as possible to maximize the nutritional value. No added sugar is always a plus. But remember it is still a dessert so it packs a few calories
Nutritional information is written and produced for informational purposes only. Statements within this site have not been evaluated or approved by the Food and Drug Administration. For more information review our Nutritional information Disclaimer.
- Soaking the cashews overnight brings a nice creaminess and texture for the cheesecake but if you don’t have the time you can soak them for afew hours preferably 2-4 and use them the same way.
- You can replace the blueberries with other kinds of berries, like raspberries, strawberries, black berries keep in mind their flavors differ you might have to experiment a little.
- This recipe serves up to 2 people. If you’re making for family or friends, just double or quadruple the recipe.
- I like the original graham crackers flavor but you can replace them with other vegan cookies like Ginger Cookies that bring a spice flavor that enhance it nicely.
- Cut vegetables roughly the same thickness size including the tomatoes, even if that means cutting each slice into halves or quarters. So all of the vegetables will cook evenly.
- Store the graham cookies leftovers for other cheesecake recipes later on an airtight container in the refrigerator for up to 90 days.
- Cups will hold on the refrigerator if you cover them well for up to five days.
- Let your dessert refrigerate for at least an hour and serve.
- Top your cheesecake with fresh blueberries that you set aside beforehand and pick the most vibrant ones.
- Add a sprig of mint to garnish each cup creating a nice color contrast.
- Take it to another level by adding roasted coconut flakes on top, giving it textures and adding complexity to the flavors.
Blueberry and Coconut Cheesecake Cups
- High speed food processor
- Two 8-10 ounce cups or glasses
- 3 graham crackers
- ¼ cup raw almonds
- 2 tbsp coconut oil
- 1 cup raw cashews (soaked overnight)
- ¼ cup water
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp organic coconut flakes
- 1 cup fresh blueberries
- 2 sprigs of fresh mint
- To make the crust, add cookies, almonds and coconut oil into a food processor and blitz until the ingredients form a fine crumble.
- Split the crumble into portions and press it down into the bottom of your cups.
- For the coconut layer, add half of the cashews, coconut flakes, water, 1 tbsp maple syrup and lemon juice into the food processor. Blend until smooth
- Add into the cups on top of the graham cracker crumble.
- For the blueberry layer, add the remaining cashews, ¾ cup blueberries and the rest of maple syrup into the food processor. Blend until smooth.
- Layer it on top of the coconut cheesecake.
- Finally, top your cheesecake with remaining blueberries and a sprig of mint.
- Let your dessert refrigerate for at least an hour and serve!