Nondairy Raspberry Cheesecake Cups

Dessert, Snacks, Vegan

Nondairy Raspberry Cheesecake Cups are quick and easy to make.  They are made using vegan cream cheese, fresh raspberries, coconut cream, along with a tasty graham cracker crust.  This is a great dessert to serve for your next cookout.

 


 

Nondairy Raspberry Cheesecake Cups

Ingredients:
Crust:
1 1/2 Cups of gluten-free graham cracker crumbs, about 10 sheets
1/4 Cup of coconut sugar
7 Tablespoons of vegan butter, melted
Filling:
1 can of coconut cream, chilled
1 cup of fresh raspberries
Directions:
Preheat the oven to 350F.
-Crust: Crush the gluten-free graham crackers in a food processor into crumbs. You can also put the graham crackers in a zip lock bag and crush them with a rolling pin.
-In a medium size bowl, add the graham cracker crumbs, coconut sugar and melted vegan butter, stir until the mixture resembles sand. -Press mixture into a round silicone pan using the bottom of a spoon or your hands to compact the crumbs and even them out. Bake at 350F degrees for 8 to 10 minutes. Allow to cool before filling.
-Filling: In a blender add the coconut cream, vegan cream cheese, sugar free maple syrup and fresh raspberries, blend well. Set aside.
-Pour the filling onto the graham cracker crust and to the edges then spread filling. Add sliced raspberries on top. Freeze and set for 2 hours or overnight. Serve and enjoy!

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