Vegan & GF Cheesecake Cups
cashews- soaked overnight coconut cream maple syrup lemon juice and zest vanilla salt blanched almond flour maple syrup melted coconut oil baking powder
To a bowl, add in all of the crust ingredients and mix them well.
Grease a muffin pan with coconut oil or use muffin liners. Add the crust to each cup. Then shape the edges.
Bake the cups in oven until the edges are golden. Meanwhile, add cheesecake ingredients to a blender. Blend until creamy and smooth.
After removing from oven, let chill, then refrigerate for about 30 minutes. Once cool, fill each cup with the cheesecake filling.
Top with strawberries, or other berries and enjoy!
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More vegan recipes:
Raspberry Oatmeal Bars
Healthy Vegan Protein Bars