The Vegan White Chocolate Blueberry Cheesecake Cupcakes are yummy and have 345 kcal per serving. Takes 4 hours and 55 minutes to prepare this dessert. Serve it at holidays, events, lunches, feasts, celebrations, festivals, brunch, functions, or get-togethers. It contains vegan digestive biscuits, melted vegan butter, coconut sugar, raw cashews, vegan cream cheese, full-fat coconut cream, vegan white chocolate, maple syrup, lemon juice, vanilla extract, blueberries, cornstarch, & mint leaves. We may pair these cupcakes with kiwi salad, matcha latte, Earl Grey tea, strawberry slices, vegan lemon bars, fruit parfaits, granola bowls, banana bread, or lemon cookies. You may keep these Vegan White Chocolate Blueberry Cheesecake Cupcakes in the refrigerator for 5 days.
STATS:
- Cuisine: American
- Chilling Time: 4 hours
- Diet: Vegan
- Cooking Time: 25 minutes
- Servings: 12 cupcakes
- Total Time: 4 hours 55 minutes
- Calories: 345 kcal
- Preparation Time: 30 minutes
- Course: Dessert
- Serving Size: 1 cupcake
EQUIPMENT:
- 12-cup muffin pan
- Cupcake liners
- Food processor
- Measuring spoons
- Rubber spatula
- Cooling rack
- High-speed blender
- Mixing bowls
- Measuring cups
INGREDIENTS:
CRUST:
- 1½ cups vegan digestive biscuits
- 1 tbsp coconut sugar
- Quarter cup melted vegan butter
- Cheesecake Filling:
- 1½ cups raw cashews(soaked for 4 hours)
- 8 ounces vegan cream cheese
- Half cup canned full-fat coconut cream
- 2 tbsp lemon juice
- One tsp vanilla extract
- ⅓ cup melted vegan white chocolate
- One cup fresh blueberries
- ⅓ cup maple syrup
- One tbsp cornstarch
GARNISH:
- Quarter cup blueberries
- 2 tbsp grated vegan white chocolate
- Fresh mint leaves
INGREDIENT NOTES:
VEGAN BUTTER:
- It binds the cookie crumbs together to make the crust firm after baking. Vegan butter gives a rich buttery taste to the cookies. You may use coconut oil as per your preference.
RAW CASHEWS:
- We soak cashews for 4 hours, then blend to make a creamy filling. Soaking them makes it easier to blend and gives better results. You may use sunflower seeds as an alternative.
CORNSTARCH:
- Cornstarch makes the filling thick and helps to hold the shape after baking. Include tapioca starch if you are not using cornstarch.
VANILLA EXTRACT:
- It improves the taste of the dessert and gives a warm filling. Vanilla bean paste is a good choice for replacement.
VEGAN CREAM CHEESE:
- It gives a classic tangy cheesecake taste and creamy texture as well. Vegan cream cheese blends well with the cashews to make the dessert filling. Utilize homemade cashew cream cheese as an alternative.
INSTRUCTIONS:
- First, warm the oven to 325°F and include cupcake liners in the muffin pan.
- Mix the digestive biscuits, melted vegan butter, and coconut sugar completely.
- Spread the crust mixture evenly in the liners and bake for 5 minutes.
- Then blend the cashews, vegan cream cheese, coconut cream, melted vegan white chocolate, maple syrup, lemon juice, vanilla, blueberries, and cornstarch to make a creamy mixture.
- Include the filling in the crusts then bake them for 25 minutes.
- Cool the cupcakes completely at room temperature and refrigerate for 4 hours.
- Lastly, decorate the cupcakes with fresh blueberries, grated vegan white chocolate, and mint, then serve.
SERVING SUGGESTIONS:
FRUIT:
- Mixed Berry Salad
- Strawberry Slices
- Raspberry Compote
- Kiwi Salad
- Fresh Mango Cubes
DRINKS:
- Iced Vanilla Latte
- Almond Milk Cappuccino
- Matcha Latte
- Earl Grey Tea
- Chamomile Tea
DESSERT:
- Vegan Lemon Bars
- Coconut Macaroons
- Chocolate Truffles
- Vegan Brownies
- Fruit Sorbet
BRUNCH:
- Vegan Pancakes
- Banana Bread
- Fruit Parfaits
- Cinnamon Rolls
- Granola Bowls
HOLIDAYS:
- Vegan Chocolate Cake
- Mini Fruit Tarts
- Peanut Butter Cookies
- Coconut Cupcakes
- Lemon Cookies
TIPS:
- Soak the cashews for longer to get the smoothest filling.
- Blend the filling till it gets completely creamy with no lumps left.
- Avoid overbaking the cupcakes so the cheesecake does not get dry.
- Garnish the cupcakes when needed to serve to keep the fruits fresh.
STORAGE INFORMATION:
FRIDGE:
- Keep the cupcakes in the box for 5 days.
FREEZER:
- Wrap the cupcakes separately and freeze for 60 days.
FAQs:
Are frozen blueberries good to include in this recipe?
- Yes, just drain them well, then include them in the filling.
Can I prepare these cupcakes earlier?
- Yes, you may make them one day ahead for later use.
Why do we bake these crusts?
- Baking sets the filling properly and improves the texture as well.
Does this recipe contain gluten?
- No, if you are using gluten-free vegan cookies for the crust.
NUTRITIONAL INFORMATION:
Net Carbs: 22 grams
Total Carbs: 26 g
Fiber: 4 grams
Protein: 6 g
Total Fat: 25 grams
Iron: 2.2 mg
Calories: 345 kcal
Calcium: 75 mg
Vitamin A: 180 IU
Sodium: 165 milligrams
Potassium: 230 milligrams
