Layered with crunchy cookies, homemade blueberry compote and smooth cream cheese, all held together in cute chocolate cups! These no-bake cheesecake cups are a simple, fun and fresh snack or dessert.

Blueberry cheesecake chocolate cups vegan gluten free

The Ingredients

Blueberries. I like using fresh blueberries because they usually have more flavor then frozen.
Maple syrup. Used to sweeten the blueberry compote.
Lemon. A bit of lemon zest pairs well with the flavors. I used candied lemons to garnish but fresh lemon slices can be used as well.
Vegan cream cheese. Use your favorite brand. The texture and flavor will vary by brand.
Icing sugar. Used to sweeten the cream cheese instead of maple syrup to not thin it out too much.
Ginger snaps. Use you favorite cookie for the base layer for a little crunch.
Chocolate. I like to use dark chocolate but milk chocolate can be used if you like it sweeter.

How To Make The Blueberry Compote

The blueberry compote is super simple to make. Just heat the blueberries, lemon zest and lemon juice and cook for about 10 minutes. Add the maple syrup and cook for a few more minutes. The berries will be soft and the juices will have released from the fruit. Once it’s cooled it’s ready to use. Some of the liquid from the compote will be used to color the cream cheese, and the blueberries will be layered into the chocolate cups.

Once you’ve made the compote it’s time to start layering. If you don’t have molds like these, a mini muffin tin with liners works as well.

Assembling The Cups

Melt the chocolate. Pour it into the molds making sure to coat all of the sides.
Sprinkle a thin layer of crushed cookies. Place into the fridge for the chocolate to harden.
Spoon in a bit of the blueberry compote.
Dollop in the blueberry cream cheese.
Garnish with fresh blueberries, mint and (candied) lemon slices.

Why You Will Love These Blueberry Cheesecake Cups

✓ Simple ingredients

✓ Fresh and light

✓ No-bake

✓ Easy to make

✓ Bite sized

✓ Allergy friendly

Looking For More Chocolate Recipes?

Or More Berry Recipes?

These mini blueberry cheesecake chocolate cups are a fun and easy treat! Filled with layers of a classic cheesecake while being vegan and gluten free and full of freshness. I hope that you enjoy these little treats!

Ingredients

Blueberry Compote

1 cup fresh blueberries
2 tablespoons maple syrup
1 teaspoon lemon zest
1 teaspoon fresh lemon juice

Cookie Crumble layer

a few ginger snaps or cookies of choice, crumbled

Cheesecake filling

1/2 cup vegan cream cheese, at room temperature
3 tablespoons cooled blueberry puree from above, liquid only
3 tablespoons icing sugar, see notes

Chocolate cups

1/2 cup finely chopped chocolate
1 teaspoon coconut oil

Garnish

blueberries
mint
fresh or candied lemon slice

Instructions

Blueberry compote

Add the blueberries to a small pot with the lemon zest and lemon juice. Cover with a lid and bring to a simmer on medium heat.
Let it cook for about 10 minutes until the blueberries are soft. Add the maple syrup. Cook for another few minutes. Remove from the heat and transfer to a bowl to cool.

Cheesecake filling

In a bowl add the cream cheese. Add 3 tablespoons of the cooled blueberry compote from above, using only the liquid part. It's used to color and thin the cream cheese. Add the icing sugar and stir until smooth. If your cream cheese is quite thick a hand mixer can be used. Taste for sweetness and add more icing sugar if needed.

Assembly

Melt the chocolate and the coconut oil in a double boiler. To do this place them into a large bowl and place it on top of a small pot filled with a few inches of water. The water should not touch the bottom of the bowl. Bring the water to a simmer. The chocolate should melt in about 8-10 minutes. Stir occasionally as it melts.
Pour a small amount of chocolate into each mold, making sure that it coats all sides.
Sprinkle in the crumbled cookies. Place into the fridge to set, about 10-15 minutes.
Once the chocolate is set add a small spoon of the blueberry compote. Top with the cream cheese mixture. Garnish with fresh blueberries, mint and candied lemon slices.
They can be eaten right away or stored in a sealed container in the fridge for up to 3 days. Enjoy!

Notes

*Not all vegan cream cheese is created equal. The consistency and flavor can vary by brand. You may need to add more icing sugar. Taste as you go and adjust as needed.

*The molds I used were L3cm x W3cm x H2.5cm. They can also be made in a mini muffin tin with liners. The yield will vary on size of molds.

Nutrition

DID YOU MAKE THIS RECIPE?

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