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blueberry-lemon-cheesecake-cups-recipe

Blueberry Lemon Cheesecake Cups

Delicious vegan blueberry lemon cheesecake cups that are perfect for any occasion.
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Preparation Time: 20 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Vegan
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1 cup Almonds raw
  • 1 cup Dates pitted

Filling

  • 1.5 cups Cashews soaked overnight
  • 1 cup Coconut Cream
  • 0.5 cup Maple Syrup
  • 2 tablespoon Lemon Juice freshly squeezed
  • 1 teaspoon Lemon Zest
  • 1 cup Blueberries fresh or frozen

Instructions 

  1. 1. Blend almonds and dates in a blender until they form a sticky dough.
  2. 2. Press the dough into the bottom of a muffin tin to form the crust.
  3. 3. Blend soaked cashews, coconut cream, maple syrup, lemon juice, and lemon zest until smooth.
  4. 4. Pour the filling over the crust in the muffin tin.
  5. 5. Top with blueberries and freeze for at least 2 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Sodium: 10mg | Potassium: 300mg | Fiber: 5g | Sugar: 20g | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg

Keywords

Blueberry, Cheesecake, Lemon, Vegan
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