No-Bake Vegan Cheesecake Cups (5 Minutes!)
Cheesecake can really feel like an enterprise, however not anymore! These 5-minute, no-bake vegan cheesecake cups remedy your cheesecake challenges – the entire taste, not one of the ready!
Layered with crushed granola, a creamy cashew cheesecake filling, and contemporary berries, these parfaits aren’t solely cute, however completely candy and oh-so scrumptious! Swap in your favourite seasonal fruit to get pleasure from this naturally sweetened dessert yr spherical! Simply 7 components and 1 blender required. Let’s make cheesecake cups!
The right way to Make Vegan Cheesecake Cups
First issues first: our cheesecake cups want a “crust”! To maintain issues fast and straightforward (a.ok.a. the easiest way!) the primary layer is a base of granola optionally blended up right into a crumb texture. Almost any form of granola will do, or you should use crushed graham crackers for a extra indulgent outcome!
Then it’s time for the star of the present: the “cheese”cake filling! A base of uncooked cashews mix with maple syrup, coconut yogurt, lemon juice, and salt for a creamy, tangy, completely candy outcome. Simply mix ’em up and vegan cheesecake cup desires will come true. Tacky peasy!
Lastly, the sweet-tart “cheese” tops the granola “crust” adopted by contemporary fruit in what critics are calling “essentially the most pleasant dessert of 2023 (to date)”. You heard it right here first, pals. You possibly can chill the cups earlier than serving, or bounce proper in!
We hope you LOVE these cheesecake cups! They’re:
Creamy
Completely candy
Tangy
Fast & straightforward
Healthful
& SO scrumptious!
As cute as they’re scrumptious, they’d be excellent for birthdays, child showers, brunch, and past!
Extra Fan-Favourite Vegan Cheesecake Recipes
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Servings 6 (~6-oz. jars)
CHEESECAKE
- 1 ½ cups uncooked cashews
- 3/4 cup plain, unsweetened coconut yogurt (or store-bought // we like Culina, Cocojune, and Coyo)
- 6 Tbsp maple syrup
- 3 Tbsp lemon juice (1 lemon yields ~3 Tbsp juice)
- 1/8 heaped tsp sea salt
TOPPING
- 1 heaping cup granola of alternative (selfmade or store-bought // we used our Tremendous Chunky Coconut Granola // or sub graham crackers)
- Berries (blueberries, blackberries, raspberries, and so forth. // or different contemporary fruit, chopped into bite-sized items – mango, pineapple, peaches, pears, and so forth.)
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Optionally available (for extra of a cheesecake texture vs. a parfait): Place the granola in a high-speed blender and pulse till the granola resembles graham cracker crumbs (graham crackers would even be scrumptious on this recipe!).
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Add ~3 tablespoons granola or granola crumbs to the underside of every of your small jars or glasses (we used 6 ouncesglasses). Rinse your blender if mandatory.
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To a high-speed blender, add the entire cheesecake components (cashews, coconut yogurt, maple syrup, lemon juice, and salt) and mix on excessive for about 2-3 minutes, scraping down the edges and beneath the blades as wanted, till easy.
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To assemble your cheesecake cups, prime the granola layer in every jar/glass with ~1/3 cup of the cheesecake combination, after which prime the cheesecake combination with fruit.
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Serve at room temperature or refrigerate for Half-hour to 1 hour earlier than serving! Retailer coated within the fridge for as much as 2-3 days or within the freezer for as much as 1 month. If frozen, let thaw for 25-Half-hour earlier than having fun with.
*Diet info is a tough estimate calculated with Culina plain coconut yogurt, Nature’s Path Pumpkin Seed + Flax Granola, and 1/4 cup every contemporary blueberries, blackberries, and raspberries.
Serving: 1 (6-oz.) serving Energy: 329 Carbohydrates: 32.3 g Protein: 7.6 g Fats: 20.7 g Saturated Fats: 7.2 g Polyunsaturated Fats: 3.4 g Monounsaturated Fats: 8.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 62 mg Potassium: 362 mg Fiber: 3 g Sugar: 17.1 g Vitamin A: 3 IU Vitamin C: 6 mg Calcium: 54 mg Iron: 2.9 mg
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