How do I make the crust for these cheesecake cups?

To make the crust, mix almond meal with cinnamon, then add agave syrup and melted coconut oil, mixing well before pressing it into a muffin tin.

What gives the cheesecake filling its creamy texture?

The creamy texture for the filling comes from blending extra firm silken tofu with lemon zest, fresh lemon juice, melted coconut oil, agave syrup, almond milk, and vanilla extract until smooth.

How do I prepare the blueberry puree for swirling?

Thaw frozen blueberries for about 15 minutes, then blend them with agave syrup and lemon juice for just a few seconds, ensuring some blueberry pieces remain for texture.

How long do these mini cheesecakes need to freeze?

The mini cheesecakes should be placed in the freezer for approximately 4-5 hours to set completely before serving.

What is the best way to serve these frozen cheesecake cups?

To serve, take the mini cheesecakes out of the freezer and thaw them for 15-20 minutes, then decorate with extra blueberries and the strained blueberry sauce.

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Lemon Blueberry Cheesecake Cup
[Vegan]

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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Individual vegan lemon blueberry cheesecake cup with a swirled purple puree, fresh blueberries, and a drizzle of sauce on top.

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Lemon Blueberry Cheesecake Cup [Vegan]

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This lemon blueberry cheesecake cup is tiny and adorable but packs big, blueberry flavor. The crust is simple – a mixture of almond meal, agave, and coconut oil – which is then topped with silky lemon cheesecake filling, and finally topped with a tart blueberry purée. Creamy, refreshing, and the... Read More

Ingredients You Need for Lemon Blueberry Cheesecake Cup [Vegan]

For the Cheesecake:

1/2 cup almond meal
1 tablespoon agave syrup
1/2 tablespoon melted coconut oil
1/4 teaspoon cinnamon
1 14-ounce package of extra firm silken tofu, drained
Zest from 1/2 of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoon melted coconut oil
2 tablespoons agave syrup
1 tablespoon almond milk
1/2 teaspoon vanilla extract

For the Blueberry Purée:

1 cup frozen blueberries plus more for decorations
1 tablespoon agave syrup
1 teaspoon fresh lemon juice

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How to Prepare Lemon Blueberry Cheesecake Cup [Vegan]

To make the crust, mix almond meal with the cinnamon, add syrup, and coconut oil, mix well, and press into a muffin tin.
Then, make the filling. Blend all the filling ingredients with a hand blender until smooth.
Scoop the filling onto the crust
To make the blueberry purée, take the blueberries out of the freezer and thaw them for about 15 minutes. Blend the blueberry with the syrup and lemon juice just for a few seconds. You still want some blueberry pieces.
Scoop some blueberry purée onto the tofu filling and swirl in the purée with a chopstick. Strain the rest of the purée and use as a sauce later.
Put the mini cheesecakes in the freezer for about 4-5 hours.
To serve, take the mini cheesecakes out of the freezer and thaw them for about 15-20 minutes. Decorate the cheesecakes with more blueberries and the blueberry sauce.