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Finally, spring has sprung! To celebrate, we’re dishing up the cutest, most sumptuous miniature blueberry cheesecakes you’ve ever seen, courtesy of author Melissa King and her cookbook Easy. Whole. Vegan. A rich, decadent cashew base is punctuated with fresh, juicy blueberries, and nestled into a sweet almond-date crust for an indulgent two-bite treat perfect for early spring picnics and family get-togethers. And for even more springtime sweets, don’t miss our editor-tested recipes for Strawberries & Cream Rhubarb Tartlets, Brown Sugar Pound Cake, and Sweet Potato Hand Pies, all in the March+April Spring Issue of VegNews Magazine, on newsstands now!
 
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