Vegan Blueberry Cheesecake
This Vegan Blueberry Cheesecake is as smooth and creamy as they get. It has a gluten-free crust and dairy-free filling that is just delicious!
Servings: 2 mini tarts
Ingredients
CRUST
- 1 cup old-fashioned oats (Bob's Red Mill GF Oats)
- A pinch of salt
- 3 Tbsp maple syrup
- 2 Tbsp Coconut oil melted
FILLING
- 1 1/4 cup cream cheese dairy-free
- 4 Tbsp maple syrup
- 3 tsp cornstarch
- 2 tsp lemon juice
- 1 teaspoon vanilla
- 8 tsp blueberry jam
- Fresh blueberries for decoration
Instructions
CRUST
- Preheat oven to 350F.
- Spray your mini tart pans with baking spray.
- Pulse the rolled oats in food processor until fine. Add the oat flour to a small bowl with the salt. Add the maple syrup and coconut oil. Stir until combined.
- Press the oat mixture into the prepped tart pans.
- FILLING
- In a small bowl, combine the cream cheese, maple syrup, cornstarch and lemon juice. In each pan add the blueberry jam. Top with the cream cheese filling. Smooth out with a spatula.
- Bake for 15-20 minutes. Every often is different. Ours was totally set at just around 17 minutes.
- Let cool. Decorate with fresh blueberries.
Notes
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