These creamy, guilt-free treats are perfect for satisfying your sweet tooth without any dairy or added guilt. Easy to make and naturally delicious, they’re a wonderful way to enjoy dessert while staying healthy.
Start by soaking the apricots in a small bowl of water for about 10 minutes, then drain them right away. In a separate bowl, soak the cranberries for 20 minutes and drain. Toss both the apricots and cranberries into a food processor and blend for about 25 seconds until combined, then transfer the mixture to a bowl.
Next, put half a cup of walnuts into the food processor and pulse until finely chopped. Add the fruit mixture back in and keep processing until it forms a dough-like ball. Then, add the remaining walnuts and pulse a few more times until the nuts are broken down but still have some texture. Set this crust mixture aside.
In a small bowl, mix the flaxseed meal with hot water and let it sit for 5 minutes to thicken. Meanwhile, blend the flax mixture together with coconut cream, water, lemon zest, vanilla extract, and stevia until smooth. If it feels too thick or isn’t blending well, add a bit more coconut cream, a tablespoon at a time, until it comes together nicely.
Lightly spray 12 mini silicone muffin cups and place them on a baking sheet. Use a small square of parchment paper to press about a tablespoon of the crust mixture into the bottom of each cup, making sure it’s evenly packed. Fill the cups with the cheesecake filling, leaving a little space at the top.
Give the baking sheet a gentle tap on the counter to pop any air bubbles, then cover everything with plastic wrap. Pop the tray into the freezer for at least 12 hours to set.
When you’re ready to enjoy, take the molds out of the freezer and carefully pop the cheesecakes onto a parchment-lined plate. Let them sit for about 10 minutes to soften slightly before serving.
- Use ripe avocados or soaked cashews for a smooth and creamy texture.
- Chill the cups for at least 2 hours to help them firm up and develop flavor.
- Adjust sweetness by adding more maple syrup or agave to suit your taste.
These creamy dessert cups are a delightful treat that satisfy your sweet tooth without any guilt. They use wholesome ingredients and are completely plant-based, making them perfect for anyone looking to enjoy a healthy, dairy-free option. Plus, they’re easy to make and great for sharing.
Serve chilled with fresh berries or a drizzle of fruit compote on top. A sprinkle of crushed nuts or coconut flakes adds a nice crunch and elevates the presentation. These cups also pair well with a cup of herbal tea or cold brew coffee.
Store the cups in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to a month and thaw in the fridge before serving. Avoid leaving them at room temperature for too long to keep the texture fresh.
