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Vegan Tapas: Two-Bite Blueberry Cheesecakes

Vegan Tapas Two Bite Blueberry Cheesecakes

A table full of tapas made for the Birthday Girl, and she raved left and right about this simple dessert. If you're looking for a portion-controlled way to indulge in a healthy treat, this recipe is definitely right up your alley. An industrial-strength blender (like a Vitamix) is vital to properly whipping the cheesecake. If you don't have one, the final recipe will still taste delicious, but might be a little grainy. To make this dessert primal or paleo-friendly, simply leave out the graham cracker portion of the recipe, and use raw honey in place of maple syrup.
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Course: Desserts
Cuisine: American
Calories: 389
Ingredients Method

Ingredients
  

  • 2 cups raw cashews
  • 2 cans full-fate coconut milk
  • 3/4 cup maple syrup
  • 1 vanilla bean
  • 3/4 cup finely crushed graham crackers
  • 3 tablespoons organic sugar or 2 tablespoons raw honey
  • 3 tablespoon Earth Balance butter melted
  • 2 cups fresh blueberries
  • pinch cardamon
  • zest of 1 lemon

Method
 

  1. One day before serving, pour the cashews and coconut milk into a bowl. Scrap vanilla bean seed into the bowl. Cover and place in fridge overnight. Pour cashew mixture into a Vitamix blender. Add 1/2 cup of maple syrup. Blend until smooth an fluffy.
  2. In a small bowl, combine graham crackers, sugar, and melted Earth Balance. Spoon graham cracker mixture into the bottom of small serving bowls (the plastic ones seen in my photos were purchased from Party America). Place a dollop of cashew-coconut milk mixture on top.
  3. In a small pot, heat together blueberries, remaining maple syrup, cardamom, and lemon zest just until berries are hot enough to start bursting. Allow to cool before spooning on top of cheesecake. Garnish with a few fresh berries and mint, if desired.