VEGAN Blueberry Cheesecake Tartletts

Blueberry Cheesecake Tartletts
Makes 4 Tartletts

Ingredients
1 cup vegan graham cracker, crumbled up (or any kind)
1 1/2 tablespoons granulated sugar
1/2 stick earth balance butter, melted
2 tablespoons packed brown sugar
1/4 cup tofutti sour cream
1/2 teaspoon vanilla
1/2 cup toffuti cream cheese, softened
1/2 teaspoon lemon zest
1 1/3 cups blueberries
Confectioners sugar, for garnish

Directions
Preheat oven to 350°F. Stir together graham cracker crumbs, granulated sugar, and earth balance in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. Put pans on a baking sheet and bake crusts, about 10 minutes, then cool 10 minutes. Gently push bottom of each tart pan to loosen crust, and place on a serving plate. While crusts cool, whisk together brown sugar, tofutti sour cream, and vanilla in a small bowl until sugar is dissolved. Beat toffuti cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well. Divide filling among tarts, then top each with blueberries and dust with confectioners sugar. ENJOY!