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vegan-cheesecake-cups-recipe

Vegan Cheesecake Cups

Delicious and creamy vegan cheesecake cups that are perfect for any occasion.
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Preparation Time: 20 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Vegan
Servings: 6 cups
Calories: 350 kcal

Ingredients 

Crust

  • 1 cup Almonds raw
  • 1 cup Dates pitted

Filling

  • 1.5 cups Cashews soaked overnight
  • 0.5 cup Coconut Cream
  • 0.25 cup Maple Syrup
  • 2 tablespoon Lemon Juice freshly squeezed
  • 1 teaspoon Vanilla Extract

Instructions 

  1. 1. Line a muffin tin with cupcake liners.
  2. 2. In a blender, combine almonds and dates until a sticky dough forms. Press the mixture into the bottom of each cupcake liner to form the crust.
  3. 3. In the same blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
  4. 4. Pour the filling over the crust in each cupcake liner. Smooth the tops with a spoon.
  5. 5. Freeze for at least 2 hours or until set. Let sit at room temperature for 10 minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Sodium: 10mg | Potassium: 300mg | Fiber: 4g | Sugar: 18g | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Cheesecake, Dessert, Vegan
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