Light Vegan Cheesecake Cups with Dried Fruits

Follow our step-by-step guide on how to make Light Vegan Cheesecake Cups with Dried Fruits.

1. Step 1

   Start by soaking the dried apricots in a small bowl of water for about 10 minutes, then drain them well.

2. Step 2

   In a separate small bowl, soak the dried cranberries for 20 minutes, then drain those too.

3. Step 3

   Once both fruits are ready, combine the soaked apricots and cranberries in a food processor.

4. Step 4

   Blend them together for around 25 seconds until they’re nicely mixed, then transfer this fruity blend to a bowl.

5. Step 5

   Next, take 1/2 cup of chopped walnuts and place them in the food processor.

6. Step 6

   Blend until they’re finely ground, then add the fruit mixture back in and process until a cohesive ball forms.

7. Step 7

   Now, add the remaining 1/4 cup of chopped walnuts and pulse for about 20 seconds.

8. Step 8

   You want the walnuts to be broken into small pieces but still visible, adding a delightful crunch to your crust.

9. Step 9

   Once done, transfer this mixture to a bowl.

10. Step 10

    In a small bowl, mix the flax seed meal with hot water and let it sit for 5 minutes to thicken up.

11. Step 11

    Meanwhile, grab your blender and combine the thickened flax mixture with coconut cream, water, lemon zest, vanilla extract, and stevia.

12. Step 12

    Blend everything until it’s super smooth, adding more coconut cream if needed to reach that perfect creamy consistency.

13. Step 13

    Now, lightly spray 12 silicone mini muffin cups with cooking spray and place them on a baking sheet for easy handling.

14. Step 14

    Cut a 3-inch square of parchment paper to help you press the crust down evenly.

15. Step 15

    Spoon a scant tablespoon of the crust mixture into each cup, using the parchment paper to press it down firmly.

16. Step 16

    Repeat this until all the cups are filled with the delicious crust.

17. Step 17

    Next, fill each cup with the creamy filling, making sure to leave a little space at the top.

18. Step 18

    Give the baking sheet a gentle tap on the counter to release any pesky air bubbles.

19. Step 19

    Cover the filled molds with plastic wrap and pop them in the freezer for at least 12 hours to set.

20. Step 20

    Once they’re frozen, carefully remove the molds and pop the cheesecakes out onto a plate lined with parchment paper.

21. Step 21

    Let them defrost for about 10 minutes before serving, and enjoy the delightful flavors of your homemade mini cheesecakes!.