This beautiful blueish / purple-hued mini cheesecake comes with a luxuriously gooey and flavorful blueberry jam ribbon. Topped with a non-dairy white chocolate drizzle and flowers, these no-bake blueberry cheesecake bars are the last word fairy-like little deal with!
I made these little truffles utilizing a silicone log mould (this one). Makes it simple to make neat little particular person truffles and provides some quirkiness. Nevertheless it’s undoubtedly not important right here.
You possibly can simply make this recipe in a daily spherical mini springform cheesecake pan (a 4″ or 5″ would work greatest, 5″ making a flatter cake after all). And you’ll simply swirl wisps of the raspberry jam into the cake for a reasonably little single cake when you choose.
Take into account this can be a very small-batch recipe, so when you solely have a large-pitchered energy blender you would possibly need to triple the recipe to get clean outcomes (I exploit my older mannequin tall pitcher Vitamix and get good outcomes with this recipe, with a little bit of pausing to scrape down the edges till every little thing is integrated).
I made a decision to decorate up these no-bake blueberry cheesecake bars with a little bit of leftover vegan white chocolate chips I had readily available. With none toppings these are nonetheless scrumptious, however look a bit of plain (see photograph under) and the drizzle and flowers added whimsy right here.
If you do not have entry to a vegan white chocolate you possibly can all the time drizzle these with common chocolate (like I did in these raspberry swirl cheesecake bars) — it’s going to nonetheless look beautiful and style superb.
Final however not least, I simply wished to say that I used a number of Chinese language forget-me-nots I had readily available from my backyard to be “further”. There’s some query about their edibility, so I might take them off earlier than consuming.
You possibly can all the time use frequent forget-me-nots as an alternative (when you’ve got entry to these) as they’re edible! I simply could not resist how fairly they seemed right here although 🙂
Blueberry Swirl Cheesecake Bars
A stunning blue-hued vegan mini cheesecake with a luxuriously flavorful and candy blueberry jam ribbon, topped with a non-dairy white chocolate drizzle.
- Prep Time: half-hour
- Complete Time: half-hour
- Yield: 3 mini truffles
- Class: Dessert, Cheesecake
- Methodology: No-Bake
- Delicacies: Vegan
- Food plan: Vegan
Almond Crust
Cheesecake Filling
Raspberry Swirl
Toppings
Directions
- Place the silicone mini cake mould on a small metallic tray (or flat plate), with the cavity openings dealing with up. Put aside.
- Grind the almonds and coconut sugar from the crust elements down right into a tough crumble (both utilizing a mini meals processor or a mortar and pestle — I used a mortar and pestle right here). Add within the coconut oil and blend the combination to include the oil all through. Put aside for now.
- Mix all cheesecake filling elements collectively into a totally clean consistency in a energy blender. Spoon half this combination, divided evenly, between 3 cavities of the mould. Attempt to unfold it across the backside of the cavity evenly.
- Fastidiously spoon the blueberry jam in a skinny line working length-wise alongside the middle of every mould cavity (on high of the filling you already spooned in there), dividing it evenly between the three molds.
- Fastidiously spoon within the remaining cheesecake filling on high of the jam, dividing the combination evenly between the three molds.
- Sprinkle the bottom almond combination evenly on high of every stuffed cavity, dividing the combination evenly. Press it in very evenly along with your fingers to make sure will probably be held in place by setting into the cheesecake filling.
- Place the metallic tray with the cake mould on it within the freezer and freeze for 5-6 hours or in a single day to set.
- As soon as the mini truffles set, take away them from the mould and place them on a chunk of parchment paper on the metallic tray. Place again within the freezer when you put together the drizzling chocolate.
- Soften the vegan white chocolate chips and the coconut oil for the topping drizzle utilizing a mild double boiler technique (or within the microwave on brief bursts when you choose). When able to drizzle, take away the mini truffles from the freezer once more, drizzle with melted chocolate and sprinkle with dried flower petals instantly (they stick higher earlier than the chocolate drizzle freezes).
- To serve the cake, thaw it out at room temperature for about 15-20 minutes till it softens a bit of and luxuriate in! In any other case maintain the cake frozen till able to eat.
Notes
*To pre-soak nuts: place in a glass bowl, cowl with water, and go away to soak for 4 hours (or in a single day within the fridge). Then pressure and discard the water. For a fast pre-soak, cowl with boiled water and soak for 15 minutes, then pressure and discard water. (Word: this method doesn’t protect the vitamin of the recipe in addition to the normal soaking approach above). Extra Word: the aim of soaking the nuts is to re-hydrate them and plump them up for mixing right into a clean, cheesecake-like consistency. Correct soaking methods additionally maximize vitamin and digestibility. For those who’re excited about studying extra about nut soaking and different dessert prep ideas and methods, I delve into these topics intimately in my e book Unconventional Treats.
**For the jam, you possibly can both use common blueberry jam, or a fruit sweetened one. Or alternatively can use this home-made maple-sweetened recipe.
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