Mini Blueberry Lavender Cheesecakes
These Mini Blueberry Lavender Cheesecakes are almost too cute to eat and are packed with nutritious ingredients! I love making desserts the don't require too much effort but look fancy and these mini cheesecakes are one of my favorites. They have such a creamy filling that gives strong notes of blueberry and a hint of lavender that definitely gives off spring vibes!
Equipment
- Flower silicone molds
Ingredients
For the Cheesecake Filling
- 1 cup fresh or frozen blueberries(make sure they are thawed if using frozen)
- 8 oz dairy free cream cheese
- 1/4 cup coconut cream
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 2 tsp dried lavender
- 1 tsp vanilla extract
- 1 tbsp purple sweet potato powder(optional)
For the Crust
- 1 2/3 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- In a blender or food processor, add the blueberries, cream cheese, coconut cream, maple syrup, melted coconut oil, dried lavender, purple sweet potato powder, and vanilla extract.
- Blend until a smooth and creamy consistency forms.(about 1 minute)
- Pour the blueberry lavender cheesecake mixture into 10 small silicone rose molds(make sure not to fill up all the way and leave room for adding the crust mixture), and then place them in the freezer for 3 hours or overnight.
- Make the crust mixture by mixing together the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a little salt.
- Take the blueberry lavender cheesecakes out of the freezer and then press the crust mixture on top of them.
- Place the blueberry lavender cheesecakes back in the freezer for 30 minutes.
- When ready to serve, take the mini blueberry lavender cheesecakes out of the freezer to thaw in the fridge for at least 30 minutes.
- Enjoy the cheesecakes within 1 week, or keep stored in the freezer for when that sweet tooth hits.