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Ingredients
- 1 cup crushed graham crackers pulse in food processor to grind
- 1/3 cup melted coconut oil
- 1 cup soaked raw organic cashews (Optional: soak overnight in water; drain well)
- 2 lemons juiced
- 1-1/4 cup organic coconut cream
- 3 tsp vanilla extract
- 5 Tbsp raw honey
- 1/4 cup melted unsalted butter or ghee
- 2 Tbsp gelatin
- 2 8 oz packages dairy-free cream cheese
- 1-3/4 cup frozen blueberries
Ingredients
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Instructions
- Pulse graham crackers in a food processor until finely ground. Pour melted coconut oil over top and mix to combine. Press mixture into the bottom of a 12-cup muffin tin. Refrigerate while you make the filling. To a large blender or food processor, pulse cashews until coarsely ground. Add lemon juice, coconut cream, vanilla, honey, melted butter, and gelatin. Pulse until combined. Add cream cheese and blend until smooth. Add blueberries and pulse until just combined (be careful not to overblend, as you don’t want the blueberries to be totally pureed). Pour cheesecake filling into the muffin cups, on top of the graham crust. Refrigerate for at least 1 hour, or until cheesecake is firm and set. Can also leave overnight. Serve and enjoy!
Recipe Notes
Photos and recipes courtesy of blueberrycouncil.org and Root + Revel.
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