Vegan Cheesecake Cups
Prep time
Total time
This recipe was submitted by Tara Stack, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Serves: 1 dozen cups
  • 1 cup raw almonds
  • ½ cup pecans
  • ½ cup dates
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • Pinch of salt
  1. First pulse the crust ingredients into a dough. Press into the bottom of cupcake liners fitted in a cupcake tin. Put aside in the freezer.
  2. For the filling, drain the cashews and pulse with the rest of the filling ingredients until completely smooth. Add a generous layer on top of the crust you prepared earlier.
  3. Freeze until set & serve.
Recipe by Go Dairy Free at