Vegan Cheesecake Cups

The Vegan Cheesecake Cups have 190 kcal per serving. You can make these cups in 4 hours and 15 minutes. Serve your Vegan Cheesecake Cups for parties, occasions, events, family gatherings, guest gatherings, celebrations, birthdays, or as a sweet treat for yourself. Also, pair these cheesecake cups with berries, mango, vegan chocolate drizzle, nuts, or peanut butter. You can prepare these cups easily because the instructions are very basic. Here, we will use soft vegan cream cheese, thick coconut cream, granulated sweetener, vanilla extract, almond flour, unsweetened almond milk, and lemon juice to make these cheesecake cups. You may store these in a vessel for only five days.

STATS:

• Total time: 4 hours 15 minutes
• Number of calories: 190 kcal
• Serving size: 1 cup
• Cuisine: American
• Preparation time: 15 minutes
• Diet: Vegan
• Servings: 6 cups
• Cooking time: 0 minutes
• Course: Dessert
• Chilling time: 4 hours

EQUIPMENT:

• Fridge
• Spatula
• Dessert cups
• Whisk
• Mixing bowl

INGREDIENTS:

• 1/2 cup granulated sweetener
• 2 cups soft vegan cream cheese
• Half a cup of thick coconut cream
• 1 tsp vanilla extract
• Quarter cup of almond flour
• 1/4 cup unsweetened almond milk
• One tbsp lemon juice

INGREDIENT NOTES:

VEGAN CREAM CHEESE:

• This is the main element to add to your vegan cheesecake cups. You will add vegan cream cheese in your cups. This will make your dessert creamy, and you will feel a tangy flavor as well. You may use some coconut oil, lemon juice, and blended soaked cashews for an alternative.

THICK COCONUT CREAM:

• You don’t need to bake these cheesecake cups because this thick coconut cream can settle them. Also, your dessert will become richer from using it. Use thick oat cream for an alternative option as well.

SWEETENER:

• Your dessert will become sweet, and it will also remain lighter by adding this. You may add maple syrup if you need another idea.

VANILLA EXTRACT:

• Adding vanilla extract will boost the sweet taste in your cheesecake cups. Use almond extract if you need a different idea.

ALMOND FLOUR:

• We will use this flour so your cheesecake cups don’t fall. This flour will help in keeping the shape of your dessert as well. You may add cornstarch for substitution as well.

LEMON JUICE:

• This lemon juice will help make these cheesecake cups firm, and you will get tanginess too. A substitute for this can be lime juice as well.

INSTRUCTIONS:

1. Add vegan cream cheese to a bowl, and whip it to make it smooth.
2. Then, include thick coconut cream in the bowl to combine it as well.
3. Now, include lemon juice, vanilla extract, and sweetener to mix properly.
4. Next, you will add almond milk and almond flour to whisk to make it smooth.
5. Add this complete mix to dessert cups and tap slightly so you remove the bubbles.
6. Put these in your fridge to chill for four hours.

SERVING SUGGESTIONS:

FRUITS:

• Berries
• Mango

TOPPINGS:

• Vegan chocolate drizzle
• Chocolate chips (vegan)
• Peanut butter

TIPS:

• Here, you need to use thick coconut cream by chilling it first.
• You need to chill your cheesecake cups so they settle properly.
• Whip the cheesecake mixture properly so you get the right texture.
• Also, you may check the taste of your dessert and then chill it for a good taste.

STORAGE INFORMATION:

FRIDGE:

• Add your dessert to a box to stock for 5 days only.

FREEZER:

• You can freeze this dessert for a maximum of 2 months.

FAQs:

Should I bake these cheesecake cups?

• No, you don’t need to cook this dessert because you will chill it.

Why are my cheesecake cups not set?

• Your dessert is not settling because you did not chill it properly or used thin coconut cream.

Can I remove sugar from this dessert recipe?

• You can use a powdered sugar-free sweetener to make them sugar-free.

NUTRITIONAL INFORMATION:

Potassium: 130 milligrams

Total carbs: 8 g

Fiber: 2 grams

Fat: 15 g

Iron: 1.1 milligrams

Protein: 4 grams

Calories: 190 kcal

Calcium: 85 milligrams

Net carbs: 6 grams

Sodium: 160 mg

Vitamin A: 280 IU