Vegan Berry Cheesecake Cups

Prep Time: 2 hours 30 minutes

Cook Time: 0 minutes

Total Time: 2 hours 30 minutes

Vegan Berry Cheesecake Cups

These delicious Vegan Berry Cheesecake Cups by @wakeupandkale are the perfect serving size for you when you're craving something sweet!

Ingredients

  • 1 cup raw cashews, filling
  • 1/2 cup full-fat coconut milk, filling
  • 1/4 cup maple syrup, filling
  • 2 tbsp coconut oil, melted, filling
  • 1 tbsp lemon juice, filling
  • 1 tsp vanilla extract, filling
  • 2 Cherries + Berries MacroBar, crust
  • 1/2 cup oats, crust
  • 1/4 cup shredded coconut, crust
  • 2 tbsp almond butter, crust
  • 1 - 2 tbsp water, crust
  • 1 cup mixed berries, fresh or frozen, topping

Directions

  1. Soak the cashews overnight or in hot water for 2 hrs.
  2. Add all the crust ingredients to a high-speed food processor and blend until a sticky dough forms. Add ~1-2 tbsp water if needed to blend.
  3. Line a mini muffin tin with 20 liners and press dough into the bottom of each mold. Place in freezer while you prepare the cheesecake layer.
  4. Add soaked & drained cashews to a high-speed food processor along with all the other filling ingredients. Blend on high until smooth and creamy.
  5. Spoon your cheesecake on top of crust layer, filling each mold 3/4 way full. Place in freezer 20 mins to set.
  6. For the topping, add the berries to a saucepan over medium heat and cook until thickened, mashing berries as they begin to soften.
  7. Spoon berry filling over cheesecake. Place the entire pan in the freezer at least 2 hrs to set and enjoy!
  8. Store in the freezer and let thaw 10 mins before enjoying!

Featured MacroBar

Cherries + Berries MacroBar

sunny uplift

Cherries + Berries MacroBar

$38.49 12-count tray
20 servings

More Recipes to Try

Salted Caramel Apple Squares
Prep time: 15 min

Salted Caramel Apple Squares

Double Chocolate Peanut Butter Blossoms
Prep time: 10 min

Double Chocolate Peanut Butter Blossoms

Toasted Coconut Cake
Prep time: 15 min

Toasted Coconut Cake