Mini Vegan Blueberry Cheesecake

My husband doesn’t do too much of the recipe style cooking in our family, but can cook. He makes the best baked potatoes a girl could ask for! He recently said that he felt inspired to make something delicious for his family and this is what it turned out to be. Yes, my husband made this delectably sweet dessert you see here in the photo! I was so impressed! These little cheesecakes are the perfect size for individual servings. Pretty little buggers too! They taste as good as they look! These would be perfect for serving as dessert at a dinner party. I might see if we can tweak them a bit for the holidays too! Pumpkin? Cranberry? I am so excited that I have a partner not only in lifestyle diet but in the kitchen!!

2 cups of raw cashews, soaked overnight.

juice of 1 lemon

.5 cup unsweetened plant-based milk

4 tablespoons maple syrup

1 cup fresh blueberries

Line a 6 cupcake pan with silicone cupcake liners. In food processor blend the almonds and 2 tablespoons of maple syrup. Once blended well divide out into the 6 cups and press down until packed well on the bottom. Add the drained cashews into the food processor and blend. Add the lemon juice, plant-based milk and 1 tablespoon of maple syrup. Process until creamy.  Pour the mixture into the cupcake liner over the crust. Next, place the blueberries in food processor and blend. Add the last 1 tablespoon of maple syrup and blend well. Top each of the cheesecakes with the mixture and then cover and freeze for 3-4 hours. Pull out of freezer 15 minutes before serving.

 

 

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