Red, White & Blue Vegan Cheesecake Cups

recipes sweets Jul 02, 2019

Every Fourth of July since I was little, my family had one requirement: we must eat red, white and blue foods. My grandmother stands firmly by this tradition today, so when everyone decided to come visit Austin for the holiday weekend, I knew the pressure was on.

I offered to host the whole crew over at my apartment for dessert and a cocktail while we watch the fireworks over Town Lake, so you better believe a colorful dessert was a non-negotiable. Plus, since my sister is the number one vegan cheesecake fan, these obviously had to be the base of my festive recipe!

First, similar to my Vegan Pistachio Cherry Cheesecake Bars, I used one of my favorite granolas for an easy, no-bake crust. Purely Elizabeth’s Blueberry Hemp Ancient Grain Granola adds an extra burst of berry goodness along with a nutty, sweet and salty crunch that these cheesecake cups need. Plus, this granola is also vegan and gluten-free so everyone at your celebration can enjoy!

As for the first layer of creamy goodness, raspberries are the best seasonally and holiday-appropriate ingredient. These sweet and tart berries are both tasty and also filled with essential nutrients.

Raspberries are a great source of fiber, vitamin C and other powerful antioxidants to protect against disease, control blood sugar and fight cancer.

But of course, I can’t ignore the obvious star of the show in this recipe, Blue Majik! While the color might trick you into thinking I used artificial food coloring, this magical ingredient is actually incredibly healthy and antioxidant-rich.

Blue Majik is simply a proprietary form of spirulina from the company E3Live. Spirulina is a freshwater algae that’s become popular thanks its nutrient profile that’s remarkably high in iron, potassium, magnesium, B-vitamins and chlorophyl.

This blue powder specifically has been seen to reduce joint pain, increase energy and endurance, and fortify the immune system.

While Blue Majik itself can have a strong flavor and smell, you truly don’t know it’s there when added to smoothies, drinks or recipes such as these cheesecakes. If you’re interested in adding this superfood to your daily routine more easily, you can also purchase it in capsule form as well.

Though this festive dessert screams patriotism, it also makes for the perfect, refreshing treat that’ll hit the spot any and every day this summer. You can easily mix up your additional ingredients to make the color and flavors anything you please.

If you’re looking for more bitesized dessert inspiration, check out my Mini Matcha Vegan Cheesecakes. Or, for some light and refreshing summertime sweetness, whip up a batch of these Creamy Vegan Lemon Bars!

Filled with simple, tasty and wholesome ingredients, vegan cheesecakes will likely become your new favorite dessert (just like my sister…okay, and me too  ). With no baking required, you can easily create these red, white and blue treats without much prep required.

Whether your family mandates holiday-themed recipes or not, you’ll blow them away with these beauties. Happy Fourth of July, y’all!


 

 
 YIELDS12 Servings
 PREP TIME1 hr TOTAL TIME1 hr

 

Crust
  •  1  bag Purely Elizabeth Blueberry Hemp Granola (or granola of your choice)
  •  â…“ cup coconut oil, melted
Raspberry Cheesecake Filling
  •  ¼ cup coconut cream
  •  ½ cup cashews, soaked for at least 4 hours and drained
  •  2 tbsp maple syrup
  •  ½ cup fresh raspberries
  •  juice of half a lemon
  •  ½ tsp vanilla extract
  •  pinch of salt
Vanilla Cheesecake Filling
  •  ¼ cup coconut cream
  •  ½ cup cashews, soaked for at least 4 hours and drained
  •  2 tbsp maple syrup
  •  juice of half a lemon
  •  ½ tsp cinnamon
  •  ½ tsp vanilla extract
  •  pinch of salt
Blue Majik Cheesecake Filling
  •  ¼ cup coconut cream
  •  ½ cup cashews, soaked for at least 4 hours and drained
  •  2 tbsp maple syrup
  •  juice of half a lemon
  •  ½ tsp E3Live Blue Majik powder
  •  ½ tsp vanilla extract
  •  pinch of salt
Toppings
  •  sliced raspberries & unsweetened toasted coconut flakes

  

Directions
In a high speed blender or food processor, add granola and melted coconut oil.

Pulse until well-incorporated.

Spoon the mixture into the bottom of a muffin tray, distributing evenly. Press down with fingers to make a solid crust. There might be some of the mixture left over.

Set aside in the freezer.

For the raspberry layer, add drained cashews, coconut cream, raspberries, maple syrup, lemon juice, vanilla extract and salt to blender or food processor.

Mix until well-combined and creamy.

Pour about a 1/2 inch of the mixture on top of crust. Place tray back in freezer until firm, about 20-30 minutes.

For the vanilla layer, add drained cashews, coconut cream, maple syrup, lemon juice, cinnamon, vanilla extract and salt to blender or food processor.

Mix until well-combined and creamy.

Pour about a 1/2 inch of the mixture on top of raspberry layer. Place tray back in freezer until firm, about 20-30 minutes.

For the blue layer, add drained cashews, coconut cream, maple syrup, lemon juice, Blue Majik powder, vanilla extract and salt to blender or food processor.

Mix until well-combined and creamy.

Pour about a 1/2 inch of the mixture on top of vanilla layer.

Top with sliced raspberries and toasted coconut flakes.

Place back into freezer for a couple of hours before serving.

To remove from the muffin tin, allow to sit at room temperature for a couple of minutes.

Cut around the edges of the cheesecakes with a pairing knife to loosen, and they should pop out.

Enjoy!

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