seed & nut|meg

vegan lemon blueberry cheesecake cups 🍋🫐

a little bit tangy, a little sour, a little sweet, and a little nutty make for the perfect little treat, and that’s why you definitely need to try these lemon blueberry cheesecake cups!

ingredients:
base:
• 1/4 cup nuts (I used a cashew almond mix!)
• 1/4 cup pitted medjool dates
• 1/4 tsp sea salt

filling:
• 1 container coconut yogurt (or other dairy-free yogurt that’s on the thicker side)
• 1 tbsp cornstarch
• 2 tsp lemon juice
• 1 tsp maple syrup
• dried blueberries

soak your dates in hot water until soft, then combine in a food processor with your mixed nuts. a paste-like consistency is what you’re going for. combine your filling ingredients in a bowl and fold together. place muffin liners into a muffin tin, then take a spoonful of your crust mixture and pat it down to line the bottom. place a spoonful of your filling on top. repeat until you’ve used your mixtures up, then refrigerate to set. enjoy! 🌱