Vegan White Chocolate Blueberry Cheesecake Cupcakes

Ingredients:

For the Crust:

  • 1 cup vegan graham cracker crumbs (or crushed vegan digestive biscuits)
  • 3 tablespoons vegan butter, melted
  • 1 tablespoon granulated sugar (optional)

For the Cheesecake Filling:

  • 1 cup raw cashews, soaked in water for at least 4 hours or overnight
  • 1/2 cup coconut cream (from a chilled can of full-fat coconut milk)
  • 1/4 cup maple syrup (or agave syrup)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Juice of 1/2 lemon
  • 1/3 cup fresh or frozen blueberries

For the White Chocolate Ganache:

  • 1/2 cup vegan white chocolate chips or chopped vegan white chocolate
  • 3 tablespoons coconut cream (from a chilled can of full-fat coconut milk)
  • 1/2 teaspoon vanilla extract

For Garnish (optional):

  • Fresh blueberries
  • Vegan white chocolate shavings or curls

Instructions:

  1. Prepare the Crust:
  • Preheat the oven to 350°F (175°C). Line a muffin tin with 12 paper cupcake liners.
  • In a small bowl, combine the vegan graham cracker crumbs, melted vegan butter, and granulated sugar (if using). Mix until the crumbs are evenly coated with butter.
  • Spoon about 1 tablespoon of the crust mixture into each cupcake liner. Press the mixture down firmly using the back of a spoon to form an even crust.
  1. Make the Cheesecake Filling:
  • Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed.
  • Gently fold in the blueberries into the cheesecake mixture using a spatula.
  1. Fill the Cupcake Liners:
  • Spoon the cheesecake filling evenly among the prepared cupcake liners, filling each almost to the top. Smooth out the tops with a spatula.
  1. Bake:
  • Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Remove from the oven and let them cool completely in the muffin tin.
  1. Make the White Chocolate Ganache:
  • In a small saucepan, heat the coconut cream over medium-low heat until it just begins to simmer (do not boil). Remove from heat and immediately add the vegan white chocolate chips or chopped white chocolate. Let it sit for 1-2 minutes, then whisk until smooth and creamy. Stir in the vanilla extract.
  1. Decorate:
  • Once the cheesecake cupcakes have cooled, spoon a dollop of the white chocolate ganache over each cupcake. Spread it gently with the back of a spoon, allowing some ganache to drip down the sides.
  • Optionally, garnish each cupcake with fresh blueberries and vegan white chocolate shavings or curls.
  1. Chill and Serve:
  • Place the cupcakes in the refrigerator for at least 2 hours, or until the ganache is set and the cheesecake filling is firm.
  • Serve chilled and enjoy these luxurious Vegan White Chocolate Blueberry Cheesecake Cupcakes as a decadent dessert!

Notes:

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors meld together nicely after chilling.
  • Variations: Feel free to experiment with different berries or toppings to suit your preference. Raspberry or strawberry could also work well with this recipe.

Conclusion:

These Vegan White Chocolate Blueberry Cheesecake Cupcakes are a delightful treat that combines creamy cheesecake with the sweet-tart flavor of blueberries and the richness of white chocolate, all without any animal products. Perfect for special occasions or when you want to impress guests with a vegan dessert option that doesn’t compromise on taste or texture.