Decadent, plant-based cheesecake cups with a homemade graham cracker crust, coconut-based custard, and a fresh strawberry topping. A vegan, gluten-free option perfect for individual desserts and summer gatherings.
Vegan Graham Crackers or almond flour, 1 1/2 cups
Coconut Oil, 1/3 cup, melted
Maple Syrup, 2 tbsp, for crust
Vegan Cream Cheese (cashew-based), 16 oz
Canned Coconut Milk, 13.5 oz, full fat
Agave Nectar, 1/4 cup, or pure maple
Strawberries, 6 cups, fresh or frozen
Lemon Juice, 2 tbsp
Arrowroot Powder, 1 tbsp
Vanilla Extract, 1 tsp, optional
Crush graham crackers using a food processor or blender.
Combine crumbs with melted coconut oil and maple syrup.
Press mixture equally into 8-ounce ramekins.
Chill crusts while making custard.
Blend vegan cream cheese, coconut milk, agave nectar, and vanilla extract.
Stir until smooth with no lumps remaining.
Chill custard mixture for 5 minutes to firm slightly.
In a separate bowl, toss strawberries with lemon juice and arrowroot powder.
Distribute strawberry mixture evenly among ramekins over the crust.
Pour chilled coconut custard evenly over the strawberries.
Bake at 350°F (175°C) for 15 minutes until set around the edges.
Cool at room temperature, then chill for at least 1 hour before serving.
Ensure coconut milk is fully whisked to prevent separation.
Use fresh strawberries for vibrant flavor or frozen strawberries if unavailable.
These cups can be made ahead and stored in the refrigerator for up to 4 days.
For a gluten-free version, use almond flour for the crust.
Find it online: https://flavoornote.com/strawberry-cheesecake-cups/