Mama Living Abroad

Vegan “Cheesecake” Cups

Vegan Cheesecake Cup with berries

I have been thinking of making vegan cheesecake for quite some time. I don’t know why I was intimidated, maybe because it requires ingredients that I am generally not using. After rummaging through Pinterest and a bunch of trails and errors…I found the winning combination. This “cheesecake” is so creamy that you won’t believe it is dairy-free. Very easy to make, just to throw everything together. The cake requires a few wait times, but I promise it is worth it.

INGREDIENTS OVERVIEW

Cashews: Cashews give this filling its signature creaminess. Before you do anything else, you will need to soak some raw cashews for at least 12 hours and then drain.

Maple syrup: Real maple syrup — not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup.

Coconut cream: Coconut cream is a thick cream made from coconut milk. Coconut cream is usually canned and located on the aisle where global foods are kept. It may be with Asian or Mexican products.

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Vegan Cheesecake Cup with berries

Vegan “Cheesecake” Cups

This "cheesecake" is so creamy that you won't believe it is dairy-free. Very easy to make, just to throw everything together. The cake requires a few wait times, but I promise it is worth it.
Kosher, Vegan, Pareve
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Course: Dessert
Servings: 4

Ingredients

For the cake:

  • 8.8 oz (250 grams) cashews that were soaked in water for a minimum of 4 hours (ideally 12).
  • 3/4 cup (180 ml) coconut cream
  • 4 tablespoons (60 ml) real maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15 ml) fresh lemon juice

For the topping:

  • 1/4 -1/2 cup of your favorite jam
  • fresh fruits like strawberries, blueberries, pomegranate…

Instructions

  • Drain the cashews.
  • Blend together all of the cake ingredients in a food processor until they are combined and stick together. Be patient, it takes a few minutes. Pause blending periodically to spatula the ingredients off the sides of the blender towards the middle. 
  • Transfer into an airtight container and place in the refrigerator to set for a few hours.
  • When ready to enjoy, divide the “cake” into individual serving dishes or cups.
  • Top with jelly and fresh fruits, and enjoy!

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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