Make These Easy Vegan Lemon-Blueberry Cheesecake Tarts

These vegan cheesecake tarts are easy to make.

I got the idea to make these delicious little blueberry lemon vegan cheesecake tarts from a little cookbook I had lying around at home. I, of course, did not follow the recipe at all because the original recipe was for a normal dairy cheesecake. But I did think they looked really impressive with the big dollop of blueberry jam. Besides, who does not like a lemony blueberry combination?

The cheesecakes are nutritious, full of wonderful brain power promoting antioxidants from the blueberries, tart, and very filling. I would actually suggest sharing one with someone else because we found them quite difficult to finish. This is yet another one of those dessert recipes that are nutritious and filling enough to have for breakfast.

This raw blueberry lemon cheesecake tart recipe is sure to satisfy any sweet tooth. Not only do these delicious little tarts look amazing—I absolutely love the way these photos turned out!—they also taste even better!

I think they speak for themselves. As usual, these are dairy-free and refined sugar-free. Don’t forget to top them off with a huge dollop of blueberry chia jam and decorate with fresh blueberries.

[amd-zlrecipe-recipe:260]

Can’t seem to quench your cheesecake addiction? Then try this raw vegan matcha coconut cheesecake. This unique vegan cheesecake recipe combines green tea and coconut for a creamy, delicious taste. Ingredients include plant-based milk, cashews, coconut cream, agave syrup, and, of course, matcha powder.

This no-bake raw vegan hazelnut chocolate cheesecake is rich and chocolatey. It will surely have you coming back for seconds—or even thirds. This recipe doesn’t need any baking and only requires a handful of ingredients. These include hazelnuts, pecans, almonds, and cacao powder.

Although this recipe isn’t raw, this vegan black forest cheesecake with oatmeal crust is mouthwatering. This recipe is gluten-free, refined sugar-free, and doesn’t contain any coconut. Ingredients include rolled oats, cacao powder, pitted dates, cashews, and plenty of cherries to place on top. The recipe’s author also used silken tofu, which doesn’t give off a strong taste the way coconut does.

This recipe was republished with permission from Hazel and Cacao.

This post was last modified on December 15, 2020 7:30 am

Hazel and Cacao

Published by

Hazel and Cacao

April 25, 2020 12:37 pm