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Light Vegan Cheesecake Cups, Zero Sugar Added
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Prep Time:
45 minutes
Total Time:
785 minutes
Delicious vegan cheesecake cups with dried apricot and cranberry crusts, creamy coconut vanilla filling sweetened with stevia, no added sugar required.
Ingredients:
  • 0.25 cup chopped dried apricots
  • 0.25 cup dried cranberries
  • 1 tablespoon flax seed meal
  • 2.5 tablespoons hot water
  • 0.5 cup unsweetened coconut cream
  • 2 tablespoons water
  • 0.75 lemon, zested
  • 0.75 teaspoon vanilla extract
  • 0.75 teaspoon stevia powder
Instructions:
  • Place apricots in a small bowl of water for 10 minutes, then drain. In a separate bowl, soak cranberries in water for 20 minutes, then drain. Blend apricots and cranberries in a food processor for 25 seconds, then transfer to a bowl.
  • Begin by putting 1/2 cup of walnuts in the food processor and blend until smooth. Then, return the fruit to the food processor and continue processing until a ball forms. Finally, add the remaining 1/4 cup of walnuts and process until they are broken into small but still visible pieces, which should take about 20 seconds. Transfer the crust mixture to a bowl.
  • Mix flax seed meal with hot water in a small bowl and allow it to sit for 5 minutes.
  • Blend together the flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia until very smooth. If needed, slowly incorporate more coconut cream, 1 tablespoon at a time, until the mixture blends smoothly.
  • Prepare 12 silicone mini muffin cups by lightly spraying them. Set them on a baking sheet. Cut out a 3-inch square of parchment paper. Distribute a slightly less than full tablespoon of crust mixture into each cup and press it down evenly using the parchment paper square. Continue with the rest of the molds and crust mixture. Fill the cups with the filling just up to the top.
  • Gently tap the baking sheet to remove any air bubbles from the filled molds. Then, cover them with plastic wrap and let them set in the freezer for a minimum of 12 hours.
  • Take the molds out of the freezer and gently release the cheesecakes onto a parchment paper-lined plate. Let them thaw for at least 10 minutes before enjoying.

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