Easy Vegan Cheesecake CupsCourse: Dessert
If you know me by now, I’m all about easy, quick and healthy desserts and recipes. I really don’t like spending too much time in the kitchen cooking. So if you’re like me, then try out these easy cheesecake cups as a healthy dessert this holiday season. You can whip up a batch of these ahead of time and store in the referigerator. Take them out and enjoy as you need! These are so yummy and easy to make. I’m sure you and your guests will love this dessert!
Nutrition Information per 75 gram serving (per cup):
Calories: 173, Protein: 5.3g, Carbs: 22.8g, Fat: 7.5g
- For Crust:
*1.5 cup quick cooking oats (GF) or use 1.5 cups walnuts (see notes)
8 pitted Medjool dates (soaked in hot water for 15 minutes & drained)
2 tsp vanilla extract
2 tbsp nut butter (peanut or almond, I used peanut butter)
Pinch of sea salt
- For cheesecake filling:
1 cup raw cashews (use soaked if don’t have high speed blender, see notes)
1 block of soft silken tofu
1 tbsp lemon juice
2 tsp vanilla extract
zest of one lemon
1/3 cup maple syrup (+ 2 pitted Medjool dates- optional, see notes)
- For Fruit Compote:
1 cup frozen strawberries and 1 cup frozen blueberries (can use fresh)
2 tsp corn starch (see notes)
1-2 tsp maple syrup (see notes)
- Pre-heat oven to 350 F. In a food processor, toss all the crust toppings, make sure to squeeze out excess water from the dates and process everything till smooth. If using raw walnuts for crust, skip to step 3. You don’t need to bake the crust. Line a muffin tray with silicon mats and scoop out small portion of crust into the muffin tins. Push the mixture with your hands to form a nice layer at the bottom (not too thick/not too thin). Repeat the process for all 12 tins.
- Bake the crust for 13-15 minutes. Once done, remove from the oven, set aside to cool off completely.
- While crust is baking, prepare cheesecake filling by tossing all the ingredients in a high speed blender. If not using high speed blender, make sure to soak cashews for at least 1 hour in hot water and drain. Blend all the ingredients till smooth. Taste and adjust sweetness according to your preference. If you find 1/3 cup maple syrup is not sweet enough, add 2 extra pitted Medjool dates and blend again till smooth.
- Prepare fruit compote by tossing 1 cup of strawberries in a pot, cook on a low/medium heat till strawberries release water. Add 1 tsp corn starch and 1-2 tsp maple syrup. Cook on low heat till sauce starts to thicken for about 1 minute (make sure to stir constantly). Set aside to cool. If using blueberries, repeat this process for blueberries. Set aside.
- Pour cheesecake filling into each muffin tin, add fruit compote on top and swirl it around with a spoon. Repeat the process till all 12 muffin tins are filled. Refrigerate muffin tray for 3-4 hours. Remove from the freezer and transfer to refrigerator at least 30 minutes to an hour prior to eating.
- These cheesecake cups can be stored in the freezer in a container for up to 1 month. You can easily prepare this dessert ahead of time and use as needed.
- *I didn’t use extra 2 Medjool dates in my cheesecake filling as I found 1/3 cup maple syrup provided enough sweetness for me.
- *You may wish to use any nut butter, or melted chocolate to swirl around in the cheesecake as well to give it more variety.
- *If you wish to use walnuts for the crust, please know that Fat and Calories content will increase.