The Vegan No-Bake Lemon Cream Cheese Pie Cups are yummy and contain 265 kcal per serving. Takes 4 hours and 20 minutes to prepare these cups. Serve them at events, lunches, feasts, holidays, functions, breakfasts, celebrations, birthdays, or get-togethers. It contains vegan digestive biscuits, melted vegan butter, maple syrup, vegan cream cheese, unsweetened vegan Greek-style yogurt, lemon juice, vanilla extract, lemon zest, cornstarch, mint leaves, blueberries, and raspberries. We may pair this dessert with lemon pie cups, sparkling lemonade, vegan chocolate truffles, vegan lemon cookies, oat cookies, mint tea, or grapes. You may keep these Vegan No-Bake Lemon Cream Cheese Pie Cups in the refrigerator for 5 days.
STATS:
- Total Time: 4 hours 20 minutes
- Serving Size: 1 pie cup
- Course: Dessert
- Diet: Vegan
- Chilling Time: 4 hours
- Servings: 6
- Cooking Time: Nil
- Calories: 265 kcal
- Preparation Time: 20 minutes
- Cuisine: American
EQUIPMENT:
- Mixing bowls
- Measuring cups
- Lemon juicer
- Rubber spatula
- Electric hand mixer
- Serving cups
- Measuring spoons
- Food processor
- Citrus zester
- Refrigerator
INGREDIENTS:
FOR THE CRUST:
- One cup crushed vegan digestive biscuits
- 3 tbsp melted vegan butter
- One tbsp maple syrup
FOR THE FILLING:
- 8 ounces softened vegan cream cheese
- 1 tsp lemon zest
- Half cup unsweetened dairy-free Greek-style yogurt
- 1 tsp vanilla extract
- Quarter cup maple syrup
- 2 tbsp lemon juice
- One tsp cornstarch
GARNISH:
- 1 tbsp lemon zest
- Half cup raspberries
- 6 fresh mint leaves
- Half cup blueberries
INGREDIENT NOTES:
VEGAN DIGESTIVE BISCUITS:
- These are the main component that gives a sweet base to the dessert. They hold together properly when we mix them with melted vegan butter. You may use vegan graham crackers, vegan vanilla cookies, oat biscuits, or crushed vegan shortbread cookies as per your preference.
MAPLE SYRUP:
- It gives natural sweetness to the crust and filling. Maple syrup mixes easily in the cream cheese filling. You may use agave syrup as an alternative.
VEGAN CREAM CHEESE:
- This is the component that gives creamy filling to the cups. Vegan cream cheese makes the consistency rich and gives classic lemon cheesecake. You may use another vegan cream cheese as another option.
VANILLA EXTRACT:
- It gives warmth to the filling and maintains the taste to make a traditional cheesecake flavor. You may use vanilla bean as a substitute.
CORNSTARCH:
- Cornstarch makes the filling slightly firmer after chilling. It improves the texture better and gives a more stable dessert. You may use tapioca starch as another idea.
VEGAN GREEK-STYLE YOGURT:
- This yogurt makes the filling lighter and gives a pleasant tangy taste. It maintains the sweet taste and gives a smoother texture. You may use oat yogurt as per your choice.
INSTRUCTIONS:
- First, crush the vegan digestive biscuits into fine crumbs.
- Then mix the crumbs with maple syrup and melted vegan butter properly.
- Place the mixture in six cups and firmly press them in the bottom of the cups.
- Chill the cups in the refrigerator and prepare the filling.
- Beat vegan cream cheese in the large bowl to make a smooth mixture.
- Include vegan yogurt, maple syrup, lemon juice, vanilla extract, lemon zest, and cornstarch, then beat the ingredients.
- Spoon the filling into the chilled cups and smooth the tops.
- Then refrigerate the covered cups for four hours.
- Lastly, decorate them with berries, lemon zest, and mint leaves.
SERVING SUGGESTIONS:
BREAKFAST:
- Vegan No-Bake Lemon Cream Cheese Pie Cups
- Fresh Fruit Salad
- Chia Seed Pudding
TEA TREATS:
- Lemon Pie Cups
- Vegan Lemon Cookies
- Herbal Tea
DESSERTS:
- Lemon Pie Cups
- Mixed Berry Platter
- Sparkling Lemonade
HOLIDAY:
- Lemon Pie Cups
- Vegan Chocolate Truffles
- Fresh Fruit Skewers
PICNIC:
- Lemon Pie Cups
- Oat Cookies
- Fresh Grapes
DINNER:
- Lemon Pie Cups
- Fresh Strawberries
- Mint Tea
TIPS:
- Softened vegan cream cheese gives the smoothest filling in the recipe.
- Chill the pie cups for the best texture of the dessert.
- Garnish the cupcakes and serve immediately to keep the fruits fresh.
STORAGE INFORMATION:
FRIDGE:
- Include the cups in the vessel to store for 5 days.
FREEZER:
- Freeze the individual pie cups in the box for 60 days.
FAQs:
Can I make these cups early?
- Yes, they are good to make 24 hours in advance, as the taste gets better after chilling.
Is bottled lemon juice good to include in this recipe?
- Yes, you may add it, but fresh lemon juice gives a fresher taste in the recipe.
Does this dessert contain gluten?
- No, if you include gluten-free vegan digestive biscuits in the recipe.
Can we include another sweetener in these cups?
- Yes, you may add agave syrup as per your preference.
NUTRITIONAL INFORMATION:
Net Carbs: 22 grams
Iron: 0.9 g
Total Carbs: 25 grams
Vitamin A: 420 IU
Calories: 265 kcal
Fiber: 3 g
Calcium: 0.12 grams
Protein: 4 g
Sodium: 0.22 grams
Potassium: 0.18 g
