Blueberry Cheesecake Cups
Be sure to read all the notes for success above the recipe
Ingredients
For the Crust
- 15 Your Fav Cookies 170g
- 4 Tbs Vegan Butter
For the Cheesecake
- 2 cups Raw Cashews 280g
- 1½ cups Plant Milk 355ml
- ¾ cups Granulated Sugar 150g
- 4 Tbs Cornstarch 32g
- 1 teaspoon Vanilla Extract 5ml
- 12 ounces Vegan Cream Cheese 336g
- ¾ teaspoon Vegan Lactic Acid
- 1 Jar Silda's Jam *see notes
Instructions
- Combine the cashews with about 2 cups of water in a medium sauce pot & bring to a boil. Turn off the heat & let the cashews soak for 1 hour, then drain & reserve for later.
- Make the cheesecake crust by crushing the cookies in a food processor to fine crumbs add the melted vegan butter. Process until it resembles wet sand then divide the crust mixture into the bottoms of 6 - 8 ounce glasses or dessert parfait cups. You will have about 1/2 cup left over use this for the topping
- Start with making the custard by combining the sugar with the cornstarch then add the plant milk in a large sauce pot & cook whisking constantly over medium to high heat. Once the custard boils be sure to let it boil for 30 seconds to activate the cornstarch. Remove from the heat add the vanilla extract
- Now place the drained cashews along with the hot custard in a high speed blender to smooth. Add the vegan cream cheese & lactic acid & whiz up smooth
- Divide the cheesecake into the prepared glasses & then refrigerate to set for at least 30 minutes or overnight
- Add the remaining crust crumbles & the blueberry topping
Notes
Be sure to read all the notes for success above the recipe
Storage Keep refrigerated at all times will stay fresh for up to 1 week
Tried this recipe?Let us know how it was!