This recipe for vegan cheesecake cups was a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Tara Stack. (Note: That recipe contest has wrapped up, but for any current recipe contests on Go Dairy Free, see our recipe contest search.)
According to Tara:
“These addictive treats are dairy free, soy free, gluten free and free of refined sugar. Keep them stored in the freezer and let them defrost 10-15 minutes before serving …otherwise they’ll probably all be gone in minutes! So Delicious Coconut Milk and cashew nuts make for creamy no-bake vegan cheesecake cups that are a great alternative to the usual silken tofu based vegan fare. Enjoy!”
Special Diet Notes & Options: Vegan Cheesecake Cups
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based and vegetarian.
For paleo vegan cheesecake cups, you can substitute light coconut milk for the coconut milk beverage.
- 1 cup raw almonds
- ½ cup pecans
- ½ cup dates
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- Pinch of salt
- 1-1/2 cups cashews, soaked overnight
- ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- ¼ cup maple syrup
- 2 heaping tablespoons coconut oil
- 1 small lemon, juiced
- Pinch of salt
- 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.
- 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.
- Freeze until set & serve.
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