Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the growth of Food Heaven!
If you’ve ever questioned whether vegan cheesecake could be as good as the real thing, we have your answer. Absolutely yes.
These Bite-Sized Vegan Blueberry Cheesecakes are perfectly creamy. They literally melt in your mouth with every (subtly sweet) bite. We mean it. We almost finished eating the recipe before we concluded filming it — which would have been all bad.
The best part about this recipe isn’t how incredibly delicious it tastes. It’s the cute 4-ounce single serve mason jars we prepared it in. This makes it easy to know how much one serving is. They are great to bring to a potluck. Or party. Or to hoard them all in your freezer and have one serving after dinner everyday for a week… like we did.
In case you missed it, this year we became official spokespeople for the U.S. Highbush Blueberry Council. As part of the “Blue Crew,” we will be developing a 6-part series of healthy blueberry recipes that are literally knock-your-socks-off delicious. Each recipe will also be in video format, which means you should subscribe to our Youtube channel, if you haven’t already. Last month, we kicked this series off with this Warm Cozy Blueberry Crumble Recipe, which is equally incredible.
We love blueberries because they are a nutrition powerhouse. One cup of packs almost 4 grams of fiber (which helps you feel full and satisfied) and just 80 calories. A single serving also delivers about 25% of your vitamin C needs for the day, which studies suggest may help to strengthen your immunity.
Ready to make this recipe?
Before getting started, remove 3 medium-sized bowls from the cabinets. You’ll use one for the crust, one for the cheese and one for the blueberries. Let’s start with the crust. The first thing you need to do is pulse the almonds and dates in a food processor until you achieve a crust like consistency. Remove from the processor and transfer to a bowl. Set aside.
For the cheese, blend cashews with water, coconut cream, coconut oil and lemon until you have a smooth, creamy consistency.
For the blueberry topping, heat frozen blueberries, lemon juice, and brown sugar in the microwave for 2 minutes. This part smells amazing.
Lastly, you’ll want to lay out all 6 mason jars and start by dividing the crust into each jar. Next add a layer of cream cheese and then a final layer of blueberry topping. Stir on the lids and place in the freezer or fridge to let them firm up for at least 2 hours before serving. Store the remaining treats in the freezer until ready to enjoy! When that time comes, just let these Bite-Sized Vegan Blueberry Cheesecakes defrost at room temperature, and then dig in!
- ½ cup of raw almonds
- ⅓ cup of dates
- 1.5 cup of raw cashews (soaked in water for at least 1 hour)
- 1 tablespoon of coconut oil
- 1 tablespoon of coconut cream
- 3 tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 3/4 cup water
- 2 cups of frozen blueberries
- 1 tablespoon of lemon juice
- 1 tablespoon of brown sugar
- Six 4-oz mason jars (you can get these at your local hardware store or online
- High speed blender (to make the cashew cream cheese)
- Food processor (to make crust)
- Before getting started, remove 3 medium-sized bowls from the cabinets. You’ll use one for the crust, one for the cheese and one for the blueberries.
- For the crust, pulse almonds and dates in a food processor until you achieve a crust like consistency. Remove from processor and transfer to a bowl. Set aside.
- For the cheese, blend cashews with water, coconut cream, coconut oil and lemon until you have a smooth, creamy consistency.
- For the blueberry topping, heat frozen blueberries, lemon juice, and brown sugar in the microwave for 2 minutes
- Lay out all 6 mason jars and start by dividing the crust in each jar. Next add a layer of cream cheese and then a final layer of blueberry topping. Stir on the lids and place in the fridge for at least 2 hours to let them firm up before serving.
- Store the remaining treats in the freezer until ready to enjoy. When that time comes, just let them defrost at room temperature, and then dig in!
Tiffiney
June 15, 2017 at 5:40 pm (2 years ago)What is the nutritional breakdown for this recipe. Calories, fat, sugar, protein etc.
Wendy
June 19, 2017 at 6:44 pm (2 years ago)hey! we don’t provide nutrient calculations because they’re very time consuming to do in an accurate way. sorry!
Robin
October 11, 2017 at 5:11 pm (2 years ago)Are you kidding me??? As Registered Dietitians, you can’t find the time to enter the recipe into USDA Handbook #8 and divide by six??? I wonder how much time it took to write the blog and do the photo shoot??? I would serious reconsider your response to this request.
Wendy
October 11, 2017 at 9:57 pm (2 years ago)No we don’t have the time, as we’re juggling recipe development, content creation, seeing patients, all the while trying to stay sane. We’re not advocates of calorie counting/macros counting, and don’t see it as a pre-requisite for healthful eating. You can go ahead and do those calculations and decide whether or not this recipe is right for you.
Marissa Domanski
June 27, 2017 at 4:55 pm (2 years ago)Yum- this was so good! I made it last week for my boyfriend who is lactose intolerant and we both loved it! Those little jars didn’t last long in the fridge! It didn’t take that long to make either. The only thing I’ll change next time is I’ll use an imersion hand blender for the cashew cheese- my regular blender didn’t get it quite creamy enough.
Wendy
June 28, 2017 at 5:37 pm (2 years ago)Ahh okay good suggestion. Food processors may work a bit better too!
Susan
July 1, 2017 at 9:38 pm (2 years ago)This looks awesome. How would I modify this to use fresh blueberries not frozen.
Wendy
July 3, 2017 at 3:45 pm (2 years ago)hey! you can do the same steps- just heat the fresh vs frozen blueberries. xo
Deja
September 3, 2017 at 3:28 am (2 years ago)Could you possibly use a blender instead of a food processor to make the crust?? Also just made your vegan sour cream and egg frittatas, they are both so so delicious! I used bell pepper and cilantro in my eggs 🙂 thanks so much for the great recipes!
Wendy
September 3, 2017 at 6:21 pm (2 years ago)Hey Deja! If you have a high-speed blender, you can definitely use it to make the crust. xo
Emilia
March 8, 2018 at 4:51 pm (1 year ago)Do you think subbing in cashews or pecans for the crust would work well ? Thanks 🙂
Wendy
March 9, 2018 at 5:35 pm (1 year ago)Yes! As long as you mix with the dates