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    Bite-Sized Vegan Blueberry Cheesecakes

    Sweets

    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). 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! 

    3 from 1 vote
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    Bite-Sized Vegan Blueberry Cheesecake Recipe
    Servings: 6
    Ingredients
    Crust
    • ½ cup of raw almonds
    • ⅓ cup of dates
    Cheese
    • 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
    Blueberry Topping
    • 2 cups of frozen blueberries
    • 1 tablespoon of lemon juice
    • 1 tablespoon of brown sugar
    Special Equipment
    • 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
    Instructions
    1. 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.
    2. 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.
    3. For the cheese, blend cashews with water, coconut cream, coconut oil and lemon until you have a smooth, creamy consistency.
    4. For the blueberry topping, heat frozen blueberries, lemon juice, and brown sugar in the microwave for 2 minutes
    5. 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.
    6. 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!

    15 Comments

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    Comments

    1. Tiffiney says

      June 15, 2017 at 5:40 pm

      What is the nutritional breakdown for this recipe. Calories, fat, sugar, protein etc.

      Reply
      • Wendy says

        June 19, 2017 at 6:44 pm

        hey! we don’t provide nutrient calculations because they’re very time consuming to do in an accurate way. sorry!

        Reply
        • Robin says

          October 11, 2017 at 5:11 pm

          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.

          Reply
          • Wendy says

            October 11, 2017 at 9:57 pm

            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.

            Reply
    2. Marissa Domanski says

      June 27, 2017 at 4:55 pm

      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.

      Reply
      • Wendy says

        June 28, 2017 at 5:37 pm

        Ahh okay good suggestion. Food processors may work a bit better too!

        Reply
    3. Susan says

      July 1, 2017 at 9:38 pm

      This looks awesome. How would I modify this to use fresh blueberries not frozen.

      Reply
      • Wendy says

        July 3, 2017 at 3:45 pm

        hey! you can do the same steps- just heat the fresh vs frozen blueberries. xo

        Reply
    4. Deja says

      September 3, 2017 at 3:28 am

      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!

      Reply
      • Wendy says

        September 3, 2017 at 6:21 pm

        Hey Deja! If you have a high-speed blender, you can definitely use it to make the crust. xo

        Reply
    5. Emilia says

      March 8, 2018 at 4:51 pm

      Do you think subbing in cashews or pecans for the crust would work well ? Thanks 🙂

      Reply
      • Wendy says

        March 9, 2018 at 5:35 pm

        Yes! As long as you mix with the dates

        Reply
    6. Mary Seip says

      February 23, 2020 at 6:18 am

      What is coco ut cream where do you buy it a d can you make your own ?

      Reply
      • Wendy says

        March 2, 2020 at 7:11 pm

        you can get it at the supermarket!

        Reply
      • Caitlyn says

        April 17, 2021 at 11:08 am

        3 stars

        These are OK! I wouldn’t describe them as cheesecake, they are wetter and mostly taste of cashews. Not quite what I was looking for. I ended up making kind of parfaits with them because the filling didn’t set much at all. Freezing probably would have worked but I have sensitive teeth so this was better! Ended up making a different dessert so I didn’t serve these to my guests.

        Reply

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    Last month when I asked who you wanted us to inter Last month when I asked who you wanted us to interview for our habits series, 90% of you said Gretchen Rubin. Today your wish comes true. For those not familiar with @gretchenrubin, she is one of today’s most influential and thought-provoking observers of happiness and human nature, especially as it pertains to habits. Gretchen is the author of Better than Before, The 4 Tendencies and The Happiness Project and in this episode she shares the secret to creating health promoting habits that will work for you. ALSO: I want to also acknowledge that regardless of your tendency, forming new habits may be more challenging for people with ADHD or for neurodivergent folks, and these tendencies may not be one-size-fits-all.

Listen to this episode with Gretchen Rubin to learn how to help yourself based on your personality type and tendencies. 

Which type are you!?!?! Comment below. 

What we cover:
Gretchens #1 tip to being happier. 
Why it’s important to know your nature before you try to adopt habits.
How to figure out your personality type.
What are outer vs inner expectations?
How do you know when you need an accountability buddy?
How monitoring your current habits can help you create change. 
3 strategies to create change.
How to start making healthier habits.

3 Ways You Can Support This Podcast:⁠
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    LIFE UPDATE: I purchased a home in the Hudson Vall LIFE UPDATE: I purchased a home in the Hudson Valley with 5 acres of land! (Even typing that makes me anxious lolol) All reno updates will be on @bohiohomes. I’ve been wanting a home close by to retreat into nature and considered a few locations but honestly, the racial tension and lack of diversity upstate gave me mixed feelings. I actually went to school in New Paltz (and love it SO MUCH) so I’m not sure why I didn’t consider buying here sooner. I took a trip this summer to go apple picking and was like wait, New Paltz is perfect! It’s welcoming, diverse (thanks to all the city kids and professors) and there’s so many fun things to do!! It’s also just 90 minutes away from the city. 

I’ve officially moved in and will be renovating this a-frame beauty built in the early 70’s. There is SO much work to do. The home has solid bones but needs major updates and I have to condition the land. We even have a cute pond! Very scary and very exciting. Eventually, I may open it up for retreats or for people who want to disconnect from the NYC chaos. For now, it’ll be home. Follow along for renovation updates on @bohiohomes 💕💕
    THIS ONE SIMPLE HABIT TIP CHANGED MY LIFE. What’ THIS ONE SIMPLE HABIT TIP CHANGED MY LIFE. What’s one thing you already do that you can build a habit around?! 

Ps have you been listening to our habits series

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