Vegan Blueberry Mini Cheesecakes

Though National Cheesecake Day only comes around once a year on July 30th, we know that cheesecake is a year-round hit with family and dinner guests. So we make it often. This vegan cheesecake recipe garners even more appeal in mini form. For a change, try a variety of different fresh berries and complementing preserves.
Though National Cheesecake Day only comes around once a year on July 30th, we know that cheesecake is a year-round hit with family and dinner guests. So we make it often. This vegan cheesecake recipe garners even more appeal in mini form. For a change, try a variety of different fresh berries and complementing preserves.

Vegan Blueberry Mini Cheesecakes

Serves 8

Ingredients:

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• 5 graham crackers, crushed

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• 1/3 cup coconut oil, warmed

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• 8 ounces vegan cream cheese

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• 1/3 cup granulated sugar

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• 1/3 cup agave nectar

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• 1 teaspoon pure vanilla extract

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• 1/4 cup vanilla soy or coconut yogurt

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• 1/2 cup blueberry preserves

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• Fresh blueberries

Ingredients:

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1. Preheat oven to 350 degrees F.

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2. Spray 8 muffin cups with cooking spray or insert paper liners.

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3. In a small bowl, mix graham cracker crumbs and coconut oil. Press into the bottom of spoon into the bottoms of the prepared cupcake cups and press down firmly.

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4. Bake for 10 to 12 minutes or until lightly toasted. Reduce oven heat to 325 degrees F.

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5. In a food processor, blend cream cheese, sugar, agave, vanilla, and yogurt until smooth. Spoon over prepared crusts.

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6. Bake for 20 minutes. Transfer muffin pan to a wire rack and allow cheesecakes to cool.

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7. Spread blueberry preserves on the top of each cheesecake and garnish with blueberries.

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8. Serve immediately or refrigerate up to 2 days.

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