Life can get pretty crazy sometimes, and time can seem to slip through your fingers in the blink of an eye.
For example, the past few weeks, I’ve been a little lax on posting because amongst preparing for college, traveling to visit two different sides of my family, attempting to fit in a few last dinners with my best friends before college, and applying for a couple college jobs… well, baking has kind of gotten lost in the mix! Sure, I’ve still been making new recipes here and there, but overall I have been focusing on all the other crazy things going on in my life before I let myself take a break and write a SST post.
But over the past few weeks I’ve learned something: yes, it’s important to prioritize and complete the most important tasks in your life… But it’s also important to take a break every so often to do something you just enjoy!
In my opinion, the perfect way to do just that is to make yourself single-serving Vegan Blueberry Cheesecakes!
My sister has recently decided to go vegan, so I’ve been having quite an interesting time figuring out vegan alternatives to our favorite family recipes! These cheesecakes are the perfect vegan dessert because while they don’t contain any butter, cream cheese, or eggs, if you weren’t privy to that fact then you would never be able to tell!
The lemon juice in this recipe gives the cheesecake that nice light sourness, which cuts the sweetness of the cheesecakes themselves beautifully. Additionally, I decided to create a crust out of Medjool dates and walnuts – which, if you’ve never had it before, is the most decadent crust you could ever imagine. You might as well throw away any “graham cracker crust” recipe you’ve ever had, because this crust is 10x healthier, while keeping the light sweetness and perfect crumble of a graham cracker crust!
And the blueberry compote on top… Let’s just say once you go blueberry you’ll never go back! 😉
Now I’m not going to lie to you, this cheesecake does taste a bit like vegan cream cheese. But if you’re vegan and like my sister, I’ll assume you don’t have a huge problem with that. And if not, I would highly suggest trying it out- it’s just as delicious, without any animal products!
Stressed out? Take a break to make these Vegan Blueberry Cheesecakes! They’re the perfect (and most delicious) way to unwind after a long week!
Vegan Blueberry Cheesecake
- 1/2 c pitted Medjool dates
- 1/2 c walnuts
- 1 8oz package vegan cream cheese (such as Tofutti)
- 1 tsp vanilla extract
- 1 tbs lemon juice
- 1/2 c cashews (soaked in water for 15 minutes)
- 1/4 c agave (or maple syrup)
- pinch of salt
- 1 1/2 c frozen blueberries
- 1/3 c water
- 2 tbs agave
Preheat an oven to 325°F. Add dates and walnuts to a food processor and pulse for 2 minutes, or until a soft dough has formed. Lightly grease a large muffin tin, then separate the dough between the muffin cavities and press into the bottom of each one, forming a crust. Add cream cheese, vanilla, lemon juice, cashews, agave, and salt to the food processor and blend until completely smooth, about 5 minutes. Scoop into muffin tin. Bake for 20 minutes, or until golden brown and a knife comes out clean. Remove and let cool.
Meanwhile, add blueberries and water to a saucepan and bring to a boil. Add agave and let simmer for 20 minutes, or until the water has reduced into a syrup-like texture. Remove from heat and cool. Once cheesecakes have cooled, scoop the blueberry syrup over top of them. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 6 servings)