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Lemon Blueberry Mini Cheesecakes

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Gluten Free Vegan Serves 16

Ingredients:

  • 9 Gluten free Graham Cracker Crushed
  • 1/2 Cup Vegan Butter
  • 16 oz Vegan Cream Cheese Soft
  • 1/2 Cup Vanilla Cashew Yogurt
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Maple Syrup
  • 2 tsp Pure Vanilla
  • Zest & Juice 1 Lemon
  • 1/2 Cup Blueberry Jam
  • 1/2 Cup Frozen Blueberries

Directions:

Heat the oven to 350. Line cupcake sheet with nonstick option. In a small bowl combine crackers with melted butter. Press the crust into bottoms of cups. In a medium bowl mix cheese, sugar, syrup, and yogurt. Once combined add vanilla, lemon juice and zest. Split batter in half, stir jam into one half of batter. Pour blueberry batter over the crust, then carefully pour plan batter over top, cover the top with blueberries. Bake for 15-30 minutes or until just set. I like to top mine with fresh coconut whipped cream. What will you top yours with? Enjoy!

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