I made this Vegan Cheesecake Cups for my coworker’s going-away party last month. The crust stayed buttery under the cream, and my friend loved them.
The Vegan Cheesecake Cups Recipe features a buttery cookie crust that complements the smooth filling, creating a delicious balance of flavors and textures. It’s an ideal choice for those seeking a vegan dessert that’s both simple and indulgent.
Delicious Vegan Cheesecake Cups Recipe
These mini vegan cheesecake cups are made with a cashew-based filling that’s sweetened naturally and complemented by a golden crumbly crust. The recipe is quick to prepare and refrigerated to set, making it a perfect make-ahead dessert. Each cup is rich in flavors and serves 6 people.
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 cup digestive biscuits or graham crackers, crushed
- 1/4 cup vegan butter, melted
- Pinch of salt
- Fresh fruit or fruit compote for topping optional
Instructions
- Prep the Cashews: Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse before using.
- Make the Crust: In a bowl, mix the crushed biscuits or graham crackers, melted vegan butter, and a pinch of salt until well combined. Press the mixture firmly into the bottoms of serving cups or glasses.
- Blend the Filling: In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and almond extract if using. Blend until completely smooth and creamy.
- Assemble the Cups: Spoon the cheesecake filling over the prepared cookie crust in each cup. Smooth the top with a spatula.
- Chill: Place the cups in the refrigerator and allow them to chill for at least 4 hours, or until set.
- Serve: Top each cheesecake cup with fresh fruit or fruit compote if desired, and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 6 cups
- Calories: 210kcal
- Fat: 13g
- Protein: 3g
- Carbohydrates: 23g
I store the cheesecakecups in the fridge for up to four days. The stay creamy, and I serve chilled.
