Light vegan cheesecake… zero sugar added!
These low-calorie, decadent-tasting vegan cheesecake cups taste like the love child of a regular cheesecake and ice cream cake! For storing, I line a plastic container with parchment paper, arrange the little cakes in a single layer without touching. They keep beautifully in the fridge for a whole week and can be stored in freezer for a month if kept in molds with plastic wrap on.
Submitted by Dana Sterling
Updated on April 13, 2025
Additional Time:
12 hrs 20 mins
Total Time:
13 hrs 5 mins
Yield:
12 mini cheesecakes
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Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 12 servings
Crust:
¼cupchopped dried apricots
¼cupdried cranberries
¾cupchopped walnuts
Vegan Egg:
1tablespoonflax seed meal
2 ½tablespoonshot water
Filling:
½cupunsweetened coconut cream
2tablespoonswater
¾lemon, zested
¾teaspoonvanilla extract
¾teaspoonstevia powder
cooking spray
Directions
Soak apricots in a small bowl of water for 10 minutes and drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
Place 1/2 cup walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 1/4 cup walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer crust mixture to a bowl.
Combine flax seed meal and hot water in a small bowl and let sit for 5 minutes.
Combine flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not blending smoothly.
Lightly spray 12 silicone mini muffin cups and place them on a baking sheet. Cut a 3-inch square of parchment paper. Place a scant tablespoon of crust mixture inside each cup and use the parchment paper square to push the crust down evenly. Repeat with remaining molds and crust mixture. Spoon filling into the cups to just below the top.
Tap baking sheet with filled molds on the counter to release any air bubbles. Cover with plastic wrap and place in the freezer for at least 12 hours.
Remove molds from freezer and immediately pop cheesecakes out onto a plate lined with parchment paper. Allow to defrost at least 10 minutes before serving.
Cook’s Note:
Only use silicone mini muffin molds, otherwise it will be impossible to remove the cakes.
Nutrition Facts (per serving)
100
Calories
9g
Fat
6g
Carbs
2g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 100
% Daily Value *
Total Fat
9g
11%
Saturated Fat
4g
18%
Sodium
1mg
0%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Total Sugars
3g
Protein
2g
3%
Vitamin C
1mg
1%
Calcium
12mg
1%
Iron
1mg
3%
Potassium
103mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Photos of Light Vegan Cheesecake Cups, Zero Sugar Added
Photo by Allrecipes Member
1
Jeannie notes.. Above is curated for evaluation and recommendation from Allrecipes
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