Vegan Lemon Blueberry Cheesecake Recipe

For the crust:

• Mix almond meal with the cinnamon, add syrup & coconut oil mix well and press into muffins cups.

For the filling:

• Blend all the filling ingredients with a hand blender until smooth.
• Scoop the filling onto the crust

For the blueberry puree:

• Take the blueberry out of the freezer and thaw them for about 15 minutes.
• Blend the blueberry with the syrup and lemon juice just for a few seconds.
• You still want some blueberry pieces.
• Scoop some blueberry puree onto the tofu filling and swirl in the puree with a chopstick.
• Strain the rest of the puree and use as a sauce later.
• Put the mini cheesecakes in the freezer for about 4 -5 hours.

Serve:

• Take the mini cheesecakes out of the freezer and thaw them for about 15 - 20 minutes.
• Decorate the cheesecakes with more blueberries and the blueberry sauce.