Decadent Vegan Cheesecake Cups: Sugar-Free and Delightful!

Ingredients

• Crust:
• A quarter cup of finely chopped dried apricots
• Also, a quarter cup of dried cranberries
• Three-fourths cup of coarsely chopped walnuts
• Vegan Egg:
• One tablespoon of flax seed meal
• Plus two and a half tablespoons of hot water
• Filling:
• Half a cup of unsweetened coconut cream
• Two tablespoons of water
• The zest of three-fourths of a lemon
• Three-fourths teaspoon of vanilla extract
• Three-fourths teaspoon of stevia powder
• Don't forget the cooking spray

Step 1

Begin by soaking the apricots and cranberries in separate small bowls of water for a brief period - 10 minutes for apricots and 20 minutes for cranberries. Once soaked, drain them thoroughly. Next, unite the softened apricots and cranberries in a food processor, and blend them together for an exact 25 seconds until a smooth mixture forms. Transfer this fruity blend to a waiting bowl.

Step 2

Now, it's time to work on the walnut-infused crust. Start by pulsing 1/2 cup of walnuts in the food processor until finely ground. Then, reintroduce the fruit mix into the processor and blend until it forms a cohesive ball. Gradually add the remaining 1/4 cup of walnuts, pulsing until they break down into small, visible pieces, taking around 20 seconds. Transfer this delightful crust mixture to a separate bowl.

Step 3

In a small bowl, combine flax seed meal with hot water and allow it to sit for 5 minutes to thicken. In a blender, combine this flax mixture with coconut cream, water, lemon zest, vanilla extract, and stevia. Blend until the mixture reaches a smooth consistency. If needed, add more coconut cream, one tablespoon at a time, until you achieve the desired texture.

Step 4

Prepare 12 silicone mini muffin cups by lightly spraying them and arranging them on a baking sheet. Cut out 3-inch squares of parchment paper for each cup. Gently press a generous tablespoon of the crust mixture into each cup, using the parchment paper square to evenly flatten it. Continue this process until all molds are filled. Spoon the creamy filling into each cup, filling them almost to the brim.

Step 5

To ensure a smooth finish, tap the baking sheet with the filled molds on the counter to release any trapped air bubbles. Cover the molds with plastic wrap and place them in the freezer for a minimum of 12 hours.

Step 6

When ready to serve, remove the molds from the freezer and pop the cheesecakes out onto a plate lined with parchment paper. Allow them to defrost for at least 10 minutes before indulging in these delightful treats.