February 14, 2013 by Leanne Vogel August 22, 2017
Mini cups of creamy vegan cheesecake topped off with a blueberry chia compote.
Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Soy-free, Vegan, Vegetarian
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.
Hi! I’m Leanne
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.