Refined Sugar-Free Honey Lemon Cheesecakes with Blueberry Compote
These mini cheesecakes are the perfect summer dessert! The lactose-free cheesecake is sweetened with honey, bursting with bright lemon notes, and topped with a beautifully, jammy blueberry sauce.
Ingredients
For the Vegan Oatmeal Crust
- 1 cup rolled oats
- 2 TBSP all purpose flour (or sub 2 TBSP oat flour to make it gluten-free)
- 1/4 tsp salt
- 2 TBSP pure maple syrup
- 3 TBSP coconut oil (melted)
For the Cheesecake
- 2 8 oz containers lactose-free cream cheese
- 1/4 cup lactose-free plain whole milk yogurt
- 1/2 cup honey
- 2 eggs
- 2 tsp Meyer lemon zest
- 3 TBSP Meyer lemon juice
For the Blueberry Compote
- 2 cups fresh blueberries
- 1 TBSP water
- 1/4 cup pure maple syrup
- 1 TBSP meyer lemon juice
- Pinch of salt
Instructions
Make the oatmeal crust
- Preheat oven to 350°F and line a 12-count muffin tin with paper baking cups.
- In a food processor, pulse oats, flour, and salt until oats resemble a coarse meal.
- Add maple syrup and melted coconut oil and pulse until evenly moist.
- Scoop one heaping half tablespoon of the oatmeal crust mixture into each baking cup.
- Press down firmly and evenly with fingers, working the mixture to the edges of each baking cup.
- Blind bake for 5-8 minutes or until the mixture begins to dry out.
- Remove from oven and set aside to cool.
Make the cheesecake filling
- Reduce oven temperature to 325°F
- Remove cream cheese from the tub and place between two paper towels. Gently press excess liquid out of the cream cheese like its a block of tofu.
- In a large mixing bowl or stand mixer, beat together cream cheese and yogurt until smooth.
- Add the honey, lemon zest, and lemon juice, and mix until incorporated.
- Add eggs, mixing on low speed until combined, then mixing on medium speed until light and fluffy. Be careful not to overwhip the mixture at this stage.
- Evenly fill the baking cups almost to the top.
- Bake for 16-18 minutes, or until cheesecake is mostly set. It should still have a slight wobble.
- Remove from oven and let cool on countertop before placing in the refrigerator for 2 hours to set completely.
Make the blueberry compote
- In a medium saucepan, combine the blueberries, water, maple syrup, and salt.
- Stir to combine, then bring the mixture to a boil over medium heat.
- Once boiling, reduce to a simmer and continue cooking for an additional 5-7 minutes, stirring occasionally as some of the blueberries burst and reduce down to a jam-like consistency.
- Add the lemon juice, stir, and allow to cool before pouring over individual cheesecakes.