Blueberry Cheesecake Vegan Cupcake Recipe

Blueberry Cheesecake Vegan Cupcakes


3 8-ounce packages vegan cream cheese
1 cup vegan sugar
1/4 cup apple sauce
1/4 cup vegan yogurt
1 cup vegan sour cream
2 tablespoons maple syrup
3 tablespoons lemon juice
1 tablespoon coconut milk
1 tablespoon vanilla
1 cup blueberries
vegan graham crackers, crushed


Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients, except for blueberries.
Pour wet ingredients into the dry ingredients bowl and mix in whole blueberries until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Gently fold in blueberries.
Sprinkle the bottoms of the cupcake liners with crushed graham cracker crumbs.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Sprinkle the tops with vegan sugar.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, then add icing.

Perfect with Blueberry Frosting.