Vegan Tapas: Two-Bite Blueberry Cheesecakes

Two bites of anything is the just-right amount, don’t you think? Me too.

Two bites of ramen when the kids are making it for snack. Just enough to remember college dinners.

Two bites of sushi on Girls Night Out. Just enough to offset the sips of pear martini.

Two bites of cake. Just enough to make date night kisses sweeter than they already are.

Two little nibbles on the cheeks of a squishy newborn. Just enough to remember why I loved having babies.

See? Two bites is all you need. Of everything.

And if you want more, just grab another cup of this cheesecake and start counting all over again. One bite. Two bite. Perfect.

New cup! One bite, two bites…

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Vegan Two-Bite Blueberry Cheesecake

Yield: Makes about 12-15 servings

Prep Time: Overnight

Cook Time: None

A table full of tapas made for the Birthday Girl, and she raved left and right about this simple dessert. If you're looking for a portion-controlled way to indulge in a healthy treat, this recipe is definitely right up your alley. An industrial-strength blender (like a Vitamix) is vital to properly whipping the cheesecake. If you don't have one, the final recipe will still taste delicious, but might be a little grainy. To make this dessert primal or paleo-friendly, simply leave out the graham cracker portion of the recipe, and use raw honey in place of maple syrup.

Ingredients:

2 cups raw cashews
2 cans full-fate coconut milk
3/4 cup maple syrup
1 vanilla bean
3/4 cup finely crushed graham crackers
3 tablespoons organic sugar or 2 tablespoons raw honey
3 tablespoon Earth Balance butter, melted
2 cups fresh blueberries
pinch cardamon
zest of 1 lemon

Directions:

One day before serving, pour the cashews and coconut milk into a bowl. Scrap vanilla bean seed into the bowl. Cover and place in fridge overnight. Pour cashew mixture into a Vitamix blender. Add 1/2 cup of maple syrup. Blend until smooth an fluffy.

In a small bowl, combine graham crackers, sugar, and melted Earth Balance. Spoon graham cracker mixture into the bottom of small serving bowls (the plastic ones seen in my photos were purchased from Party America). Place a dollop of cashew-coconut milk mixture on top.

In a small pot, heat together blueberries, remaining maple syrup, cardamom, and lemon zest just until berries are hot enough to start bursting. Allow to cool before spooning on top of cheesecake. Garnish with a few fresh berries and mint, if desired.

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20 Responses to “Vegan Tapas: Two-Bite Blueberry Cheesecakes”

  1. 1

    Anne on March 12, 2013 at 3:02 am Reply

    I sure like the way you think. I couldn’t do two bites, but two bites times 50? Yes please. Come to think of it, that’s probably why none of my clothes fit! :-/

    I am the opposite of vegan, but I would TOTALLY eat these. They look yum!

    • Brooke replied: — March 12th, 2013 @ 8:48 pm

      Anne, I figure, it never hurts to eat vegan once in a while. Especially when you can cut out added sugar and add in vanilla beans! Yum!

  2. 2

    Kendra on March 12, 2013 at 8:16 am Reply

    couldn’t find those cups, so adorable, they show off the layers so well. Any specifics to share?

    • Brooke replied: — March 12th, 2013 @ 8:47 pm

      Okay, in our local store, they’re not near the actual paper plates and cutlery, they’re in an aisle with a bunch of other small, plastic plates…there were mini bowls and mini shot glasses…it took a while to find what I wanted, but whooo-eeee! So worth it!!!

  3. 3

    Marcie @ Flavor the Moments on March 12, 2013 at 8:18 am Reply

    Bite sized cheesecakes are where it’s at for me. Who can eat an entire slice of that stuff?? I mean, I can, but it wouldn’t be pretty! These are adorable, and I’m in love with coconut milk. I’ll make anything coconut milk is in!

    • Brooke replied: — March 12th, 2013 @ 8:45 pm

      Exactly, Marcie! Two bites is just perfection, dontchya think?!!

  4. 4

    Deborah on March 12, 2013 at 8:26 am Reply

    Vegan Tapas…I have died and gone to heaven. Speaking of ‘heaven’ – when we all get there, please promise you’ll still run your ‘blog’…I understand they have everything up there . . .

    • Brooke replied: — March 12th, 2013 @ 8:45 pm

      Why, Deborah. Of course. It shall be a party nightly…

  5. 5

    Katrina @ Warm Vanilla Sugar on March 12, 2013 at 8:44 am Reply

    Love, love, love! These sound great!

    • Brooke replied: — March 12th, 2013 @ 8:45 pm

      Oh, Katrina! They really are! And sooo guilt-free!

  6. 6

    Jamica on March 13, 2013 at 3:19 pm Reply

    Hey there! Bryan and I were just in Vegas eating at a gorgeous buffet (who knew ‘gorgeous’ and ‘buffet’ could be used in the same sentence?!?). The dessert bar was filled with ‘two bite’ dishes in these adorable cups and my comment to Bryan was, “Brooke could totally do this!” (meaning, “Brooke could totally be a master chef at ANY restaurant coming up with crazy and absurdly delicious combinations of food and put it in an adorable little cup”) And then I look on your blog and you’ve proved me right! :) Such talent! I’d frequent your restaurant any and every day!

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  8. 7

    Toitiana on April 13, 2013 at 1:35 am Reply

    Am I able to substitute the coconut milk for soy milk or rice milk and get the same flavor (or close to)? For some reason coconut milk makes me sick to my stomach! :-(

  9. 8

    Naya on June 28, 2013 at 2:28 pm Reply

    Hi , this looks delicious. I want to make it. Do i have to refrigerate the cashew, vanilla bean and coconut milk before blending? Also can I use regular vanilla instead of the bean it self?

  10. 9

    Deena on July 1, 2013 at 1:36 pm Reply

    Do you mean full-fat coconut milk, not full-fate? :)

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  13. 10

    Jill on February 8, 2014 at 5:07 pm Reply

    I made these and, while they tasted great, there must be a type-o on the directions because they came out super runny and I had twice the amount of coconut-cashew milk needed to fill the cups. Help!

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