Vegan Cheesecake Cups (Cashew-Free Option)
Soft, tangy vegan cheesecake cups made with dairy-free yogurt and coconut cream for a cashew-free, nut-free friendly dessert that’s perfect with fruit toppings.
Ingredients
Ingredients
- dairy-free yogurt like Forager or Silk
- coconut cream
- maple syrup
- agar agar or gelatin substitute such as Bakol
- gluten-free cookie crumbs from crushed gluten-free cookies such as Simple Mills, for the crust
- vanilla extract
Instructions
- Press the gluten-free cookie crumbs firmly into silicone muffin molds to form the crust base.
- In a saucepan, warm the coconut cream, maple syrup, and agar agar (or gelatin substitute) over low heat, stirring until the agar is fully dissolved.
- Let the warm coconut cream mixture cool slightly, then blend with the dairy-free yogurt and vanilla extract until smooth and well combined.
- Pour the cheesecake mixture over the prepared crusts in the molds and chill until firm.
Notes
Y’all know I love my cashew cheesecakes, but sometimes folks need a nut-free version. These use plant-based yogurt and coconut cream to mimic the tang and creaminess. It’s soft, sweet, and can handle all your favorite fruit toppings. Rachel tip: Warm your agar mix before adding to the yogurt base—it helps everything set evenly without weird lumps.