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–+ servings

Blueberry Cheesecake Chocolate Cups (Vegan, Gluten Free)

Layered with cookies, blueberry compote and cream cheese, all in a cute chocolate cup.
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Prep Time:30 minutes
Chill Time:30 minutes
Total Time:1 hour
Servings: 12 mini cups
Calories: 83kcal
Author: Laura Kitamura

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

Serving: 1 cup | Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Sodium: 37mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg