Zesty, single-serving vegan cheesecake cups with a gluten-free almond crust and a silky cashew-based filling. The combination of lemon zest, juice, and coconut oil delivers a bright, dairy-free treat ideal for health-conscious bakers.
1 1/4 cups almond flour
1/4 cup coconut oil
1/3 cup maple syrup
8 oz vegan cream cheese
1 1/2 cups firm tofu
1 tsp vanilla extract
1/2 cup lemon juice
1 tbsp lemon zest
1/4 cup vegan chocolate chips (optional)
Combine almond flour, coconut oil, and 2 tbsp maple syrup until crumbly. Set 2/3 aside for crusts.
Pack 1/3 cup crust mixture into cupcake liners using a small ice cream scoop.
Bake crusts at 350°F (175°C) for 8 minutes until golden. Cool completely on racks.
In a food processor, combine vegan cream cheese, tofu, 1/3 cup maple syrup, and vanilla. Process until smooth.
Add lemon juice, zest, and remaining 2 tbsp maple syrup. Blend 1-2 minutes until silky.
Fold in vegan chocolate chips (optional). Spoon filling into cooled crusts, filling 3/4 full.
Freeze for 4 hours or refrigerate 8 hours before serving.
Blanched almonds yield smoother texture
Use melted coconut oil for binding
Cashew-based vegan cream cheese is a good homemade alternative
Optional garnish with vegan chocolate chips
Ensure crust is cooled completely before adding filling to prevent melting
Freezing preserves the delicate balance of creaminess and citrus brightness
Find it online: https://flavoornote.com/lemon-cheesecake-cups-vegan/