Blueberry Mini Cheesecakes
Buying blueberries from Costco is amazing.
While these were chilling, I was laying on the couch with a giant bowl of strawberries watching Desperate Housewives.
1 package light firm tofu, 14 oz
3/4 cup almond milk
1 packet vanilla pudding, 0.9 oz (for vegan, use soy milk powder)
2 tb agave nectar
2 tb sweetener (I used Truvia)
2 lemons, zested and juiced
Drain and press tofu to remove excess water. Then blend tofu, milk, pudding mix, agave, and sweetener until smooth and creamy. Zest lemon into mixture and add fresh squeezed juice, then re-blend. Pour into mini pie crusts.
1 cup blueberries
2 tsp cornstarch
1 1/2 tb sweetener
1/3 cup water
Combine ingredients in saucepan over low heat with a whisk. Allow mixture to heat to a simmer, mashing blueberries with whisk until mixture has only a few lumps. Let simmer until thickened, the texture of jam. Remove from heat.
Drop a few teaspoons of compote into each pie shell. Swirl compote into cheesecake using knife.
To garnish, place whole blueberries around edges of each mini cheesecake.
Refrigerate for at least 3 hours, or freeze for 1 hour, until cakes are firm. Serve chilled.