Sugar-Free Vegan Cheesecake Cups

Step 1

Soak the apricots in a small bowl of water for about 10 minutes, then drain them right away. Do the same with the cranberries, but let them soak for 20 minutes before draining. Toss both the apricots and cranberries into a food processor and blend for about 25 seconds until they come together nicely. Transfer this fruit mix to a bowl for now.

Step 2

Add half a cup of walnuts to the food processor and pulse until they’re broken down a bit. Add the fruit mixture back in and process everything until it forms a sticky ball. Then, stir in the remaining quarter cup of walnuts and pulse just enough to break them into small chunks—you want them to still be visible. Put this crust mixture into a bowl.

Step 3

In a small bowl, mix the flaxseed meal with hot water and let it sit for 5 minutes so it thickens up. Meanwhile, combine the flax mixture, coconut cream, water, lemon zest, vanilla, and stevia in a blender. Blend until super smooth. If it seems too thick or isn’t blending well, add a little more coconut cream, a tablespoon at a time, until it reaches the right consistency.

Step 4

Lightly spray a dozen silicone mini muffin cups and set them on a baking sheet. Cut a small square of parchment paper, about 3 inches, to help press down the crust. Spoon a heaping tablespoon of the crust into each cup, then use the parchment square to press it evenly into the bottom. Once all the crusts are ready, fill each cup with the creamy filling, stopping just shy of the top.

Step 5

Give the baking sheet a gentle tap on the counter to pop any air bubbles, then cover everything with plastic wrap. Pop the whole tray into the freezer for at least 12 hours so they can set up properly.

Step 6

When you’re ready to enjoy, take the molds out of the freezer and carefully push the cheesecakes out onto a parchment-lined plate. Let them sit at room temperature for about 10 minutes to soften slightly before serving.