THE RECIPE JOURNAL · Dessert
Vegan Cheesecake Cups with No Added Sugar
These creamy, guilt-free treats are perfect for anyone craving a sweet dessert without the added sugar. Easy to make and full of flavor, they’re a delicious way to enjoy a vegan-friendly indulgence anytime.
FROM THE KITCHEN • Vegan Cheesecake Cups with No Added Sugar
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the apricots in a small bowl of water for about 10 minutes, then drain them right away. Do the same with the cranberries, but let them sit for 20 minutes before draining. Toss both the apricots and cranberries into a food processor and blend for about 25 seconds until smooth. Transfer this fruit mixture to a bowl for now.
02
Step 2
Next, pulse half a cup of walnuts in the food processor until they’re finely chopped. Add the fruit mixture back in and process everything together until it comes together into a ball. Then throw in the remaining quarter cup of walnuts and pulse a few more times—just enough to break them into smaller pieces but still keep some texture. Put this crust mixture in a bowl.
03
Step 3
In a small bowl, mix the flaxseed meal with hot water and let it sit for about 5 minutes to thicken. While you wait, blend the flax mixture with coconut cream, water, lemon zest, vanilla extract, and stevia until it’s super smooth. If it feels too thick or isn’t blending well, add a little more coconut cream, one tablespoon at a time, until it’s just right.
04
Step 4
Lightly spray a dozen silicone mini muffin cups and set them on a baking sheet. Cut parchment paper into 3-inch squares. Spoon a small amount of the crust mixture into each cup, then use a parchment square to press it down evenly. Once all the crusts are done, fill each cup with the creamy filling, stopping just below the top.
05
Step 5
Give the baking sheet a few gentle taps on the counter to get rid of any air bubbles, then cover everything with plastic wrap and pop it in the freezer for at least 12 hours. When you’re ready to serve, take the cheesecake cups out and gently push them from their molds onto a parchment-lined plate. Let them sit for about 10 minutes to soften before digging in.
Why you’ll love it
These cups offer a creamy and satisfying dessert without any added sugar. They use natural sweetness from fruits and plant-based ingredients, making them a healthier choice. Plus, they are easy to make and perfect for anyone avoiding dairy or refined sugars.
How to serve
Serve these cups with fresh berries or a drizzle of natural nut butter. They also pair nicely with a sprinkle of chopped nuts or coconut flakes for added crunch and flavor.
Storage & leftovers
Keep the cups covered in the refrigerator for up to 3 days. If you want to store them longer, freeze in airtight containers and thaw in the fridge before serving.
