Sophisticated charm & elegance
in a cup!
No Bake Blueberry Cheesecake cups!
complete with that cookie crust which let’s be real
IT’S THE BEST PART!
Correction the actual best part is how fast these come together!
my no bake cheesecakes are cashew and custard based
but don’t let that deter you I promise they will be ready in about an hour!
Using Silda’s refined sugar free Blueberry Elderflower Jam definitely makes things easier and tastier!
but if you don’t have that you can easily make up a quick stove top blueberry compote instead!
*instructions below in notes section
Not sponsored by any product or company below
*however Silda’a did sent me some complimentary jam jars with no obligation to post about them! 🙂
Notes for Success
Vanilla Plant Milk is always a great way to add a boost of vanilla flavor into your recipes. Be aware that many plant milks have added sugars therefore unsweetened is the best option
Any vegan cream cheese brand will work great here since this is a no bake recipe
Silda’s Jam is my all time favorite jam especially for desserts because it is not too sweet!
Unlike most jam which is nothing but sugar, Silda’s is so special! If you have not yet tried it you really should!
Otherwise a quick stove top compote will be great for the filling instead!
For quick blueberry compote Cook 1 cup frozen blueberries over medium heat until it comes to a low boil
Add 1 teaspoon cornstarch + 1 teaspoon sugar whisk smooth while bubbling to activate the cornstarch
Cool completely, it will thicken as it cools
Vegan Lactic Acid is the key ingredient to make vegan cheesecake taste like authentic cow cheesecake
If you don’t have this ingredient or can’t find it you can use apple cider vinegar instead
Blueberry Cheesecake Cups
Be sure to read all the notes for success above the recipe
Ingredients
- 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 8ounce glasses or desert 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
Storage Keep refrigerated at all times will stay fresh for up to 1 week
