Vegan "Cheesecake"

Traditional cheesecake is very rich and extremely fattening. It has no redeeming quality, other than being completely delicious. This "cheesecake" is vegan, gluten free and taste pretty darn close to the real thing. It's a wonderful make-ahead option and keeps in the refrigerator for several days. Simply top with fresh fruit or fruit sauce before serving. Tiny mason jars are a great option because you can bake, store and serve in the adorable jars.

Vegan "Cheesecake"

Makes 8 - 4 ounce servings

Crust:

3/4 cup raw almonds

1/2 cup shredded organic coconut

1 1/2 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon salt

Preheat oven to 350 Fahrenheit. Process almonds and shredded coconut in a food processor until they become a fine meal. Add remaining ingredients until just combined, however do not over-process, you want the mixture to be crumbly. Drop about 1 1/2 tablespoons of crust mixture into each 4 ounce mason jar. Using the bottom of a small juice glass or shot glass, slightly press the crumb mixture down into the mason jar so it forms a nice even crust.

Filling:

2 - 8 ounce containers of Trader Joe's Vegan Cream Cheese (*see note for substitute)

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 cup organic sugar

1/2 teaspoon vanilla extract

pinch of salt

In a medium bowl, blend all filling ingredients together until smooth and creamy. Spoon about 2 1 /2 tablespoons of filling into each mason jar and smooth out the top as desired. Place jars onto baking sheet and bake for 25-30 minutes until they are set, but still jiggly in the middle. While the mini "cheesecakes" are baking, it's time to make the blueberry sauce.

Blueberry Sauce:

1 cup fresh blueberries

3 tablespoons orange juice

1-2 tablespoons organic sugar (optional)

1/2 tablespoon cornstarch

Combine all blueberry sauce ingredients in a small saucepan and heat over medium heat, stirring, until thick. Remove from heat and pour into a small bowl to cool slightly.

Spoon slightly cooled blueberry sauce over each mini cheesecake and cover with mason jar lid. Place covered mini mason jars in refrigerator to chill for a minimum of 1 hour or overnight if possible.

Enjoy!

*Tofutti Better Than Cream Cheese is the substitute for Trader Joe's Vegan Cream Cheese in this recipe.