Vegan Blueberry Chia Cheesecake Cups


There’s nothing quite like enjoying dessert out of a little, wee cup.

If you haven’t tried it, I highly suggest that you do.

In fact, I suggest that you do it with everything that you eat. Using a smaller dish for your meals (and snacks) will make all of your portions look larger. You’ll feel more satisfied just by looking at your portion and I can just about guarantee that you won’t get up for a second serving, or eat until you’re uncomfortably full.

I picked up this mindful portioning trick a couple of years ago and am consistently amazed at it’s practicality.

Moral of the story: small ramekins are my friends… and they should be yours, too.


Aside from this recipe being of the itsy-bitsy variety, it’s also rather Spring-like, wouldn’t you say?

I just can’t get flowers, green grass and Spring showers out of my head…

Which surprises me because this was the scene of our backyard yesterday morning:


It only got more serious as the day progressed.

Were you hit with a huge snowfall yesterday, too?

If so, why don’t we all just hustle to our kitchens, make a batch of cheesecake and dream away the Winter.

Who’s with me?


To print, email or text this recipe, click here.

4.6 from 11 reviews
Vegan Blueberry Chia Cheesecake Cups
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
Mini cups of creamy vegan cheesecake topped off with a blueberry chia compote.
Cream Cheese Base:
  • ⅓ cup raw cashew halves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon raw apple cider vinegar
  • 2 teaspoons unpasteurized honey or coconut nectar
  • ¾ teaspoons coconut flour
Blueberry Chia Compote:
  • 1 cup frozen wild blueberries
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon chia seeds
  1. Add cashews, lemon juice, vinegar and honey to the bowl of your food processor or blender. Blend until smooth, about 2 minutes. Drop in coconut flour, ¼ teaspoon at a time while still blending for another minute. Divide mixture amongst two tea light candle holders or small parfait cups. Set aside.
  2. In a small saucepan, place blueberries and vanilla extract. Bring to a boil on medium heat. Reduce heat to low and simmer for 5-7 minutes until liquid has reduced by half.
  3. Stir in chia seeds, remove from heat and allow blueberry mixture to cool.
  4. Spoon blueberry compote over the cheese layer and refrigerate until chilled, about 4 hours.
This recipe makes 2 servings. If you're using a vitamix or large blender to make this recipe, I suggest you double up on the recipe so that the blades of the blender are able to reach the ingredients easily.
Feel free to replace honey with any type of sweetener - stevia, agave, coconut nectar if you're a vegan that doesn't do honey or you're sensitive to it...
THE CHILL TIME ALLOWS THE VINEGAR AND FLAVORS TO DEVELOP PROPERLY. Highly suggest letting this sit for 4 hours as suggested.

View nutrition information (once on page, scroll down)


Vegan and honey is a sticky situation (heh). When I was vegan I did the honey thing. You may not… and that’s okay.

Feel free to replace the honey in this recipe with whatever other sweetener you have handy. Chris – you can use stevia ;) Whoop, whoop!

If you look closely at the picture below and to the left, you’ll see my smashingly awesome work ensemble of yesterday… pajama bottoms and an old painting t-shirt. Classy, right?


I loved how creamy the cream cheese layer turned out to be. I could have just licked every inch of the inside of my blender…

but my face didn’t fit.

Vegan Blueberry Chia Cheesecake Cups (6)


And, because you guys liked the chia fruit spread so much, I figured I’d make a batch of my own and use it as a topping instead of a regular compote. It was so incredibly easy… I know you can do it. Adding the chia into the cooked fruit helped to soak up all the juices from the fruit, making the blueberry mixture so easy to drop and shape onto the top of this vegan cheesecake. It definitely won’t be the last time that I use chia with cooked fruit, that’s for sure!


Once everything has cooled, just layer your ingredients, let them chill in the fridge for a couple of hours…

Vegan Blueberry Chia Cheesecake Cups (10)

And you’ve got yourself a perfect dessert for later. Yum yumity yum.

Vegan Blueberry Chia Cheesecake Cups (15)

And after I was done making these little gems, I decided to use the snow day as an excuse to spend the afternoon snuggled in my office editing the photos for my grain-free, vegan cookbook…


It was one yummy scene, I’ll tell ya. Let’s just say that I’m happy I went into the project with a dessert-filled belly!

Okay, over and out! Have a lovely day ;)

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  1. I know everyone’s commented saying honey isn’t vegan and I hate to be a broken record here but you can’t label your recipe as vegan when there’s an animal product in it. Honey is made by bees and taken by humans ergo not vegan, as vegan is defined as not consuming or making use of any product that has been made by and taken from another living creature (bar humans I guess). Seeing as it’s just the honey why not change the recipe itself?

    • Hello, Rose! In the recipe, I include an option to use coconut nectar instead of honey. Either one will work! It’s totally up to you which one you’d like to go with :)

  2. Unrelated question to the actual recipe where do you get the adorable little white spoon??

    • Hey! Crate & Barrel, a couple of years ago :)

  3. Honey isn’t vegan, as it is derived from an animal. Agave or maple syrup would be appropriate alternatives.

    • Hi Megan – I noted this in the comments of the recipe. Thanks for pointing it out as well :)

    • Hi Sara – you’ll see in the comments of the recipe that I have included a honey alternative. It seems honey is on the border of vegan or not, at least here in Alberta. I hope that helps :)

  4. I made these for Mothers Day and ended up multiplying the recipe by 6 to give decent size portions. It was so thick I had to add water to each parfait glass after my family was served. The apple cider vinegar was too strong and made my mouth burn. I don’t know how this recipe could turn out so bad when many reviews, and the photos look so good. I followed it exactly – other than needing to add extra water.

    • Hi Heidi – oh my goodness, I’m so sorry that you had a bad experience with this recipe. Did you use the raw apple cider vinegar that I listed in the recipe? Cashew halves, too? Do you have a high powdered blender?

  5. I made these today as an early wedding anniversary treat and they were fantastic! Turned out perfectly the first time and I was impressed by how creamy the “cream cheese” was. I will definitely be making these again!

  6. OH, what did I do wrong? Mine tastes like vinegar and is not really appealing at all. And it’s much more yellow than the picture. Might just be a light difference, but it does not taste nice. I didn’t add a topping as I was afraid I’ve just ruined the whole thing and can drown my sorrows in blueberries. Any advise would be helpful please!

    • Hi Amy – it could have been the quality of apple cider vinegar. Did you use cashew halves or whole cashews? I’m so sorry that you don’t like it. What you can do: just double the recipe and leave out the vinegar and lemon juice. It’ll dull down the taste for you.

    • Hey Amanda – I mentioned the honey piece throughout my post and said that some vegans eat it, others don’t. But I did give recommendations to what you can use if you’re a non honey eater! I hope that helps :)