Indulge in these creamy, dairy-free vegan cheesecake cups with a nut-free crust made from dates and coconut. Quick to assemble and perfect for parties, they set naturally in the fridge for a rich, chocolatey dessert with no baking required.
Vegan Cream Cheese – 8 oz (use cashew-based or avocado blend)
Desiccated Coconut – 1 cup (gluten-free, unsweetened)
Medjool Dates – 10 pitted
Cocoa Powder – 1/4 cup (raw or natural, avoid Dutch-processed)
Vanilla Bean Paste – 1 tbsp (non-alcoholic alternative to rum)
Maple Syrup – 3 tbsp
Silken Tofu – 1/2 cup
Cinnamon – 1/2 tsp
Dehydrate desiccated coconut slightly in a dryer for airiness.
Pit dates and gently remove excess sticky pulp.
In a food processor, pulse coconut, dates, and cinnamon until a crumbly mixture forms.
Pack crust mixture firmly into cupcake liners, pressing down evenly.
In a blender, combine vegan cream cheese, maple syrup, silken tofu, cocoa powder, and vanilla bean paste.
Blend on high until completely smooth and velvety.
Spoon the chocolate filling into each prepared cup, filling nearly to the top.
Cover the filled liners with parchment paper to protect them while setting.
Refrigerate for 4–24 hours to set completely.
Unmold and serve chilled.
Dehydrating coconut adds a light texture to the crust. Use a small jar or measuring cup to press the crust into the liners for even compaction.
For a darker chocolate taste, add cacao nibs or adjust cocoa powder to taste.
Store in an airtight container in the refrigerator for up to 5 days.
Find it online: https://flavoornote.com/perfect-no-bake-cheesecake-cups-vegan/