Vegan Cheesecake Cups Recipe

These Vegan Cheesecake Cups are so tasty and creamy. I’m obsessed with these vegan cheesecake no bake. Oatmeal has turned out to be so versatile and delicious. I love this Vegan Cheesecake Cups Recipe and oatmeal dessert.

I love servings these cups for breakfast and healthy desserts. My daughter can hold one by herself which is easier for me. She does make a mess though! But she does that no matter what.

The Prep Time for this no bake recipe is 20 minutes. Cook Time is 10 minutes, Chill time is 1 hour, and Total Time is 1 hour 30 minutes. You will end up with 9 Servings with 220 Calories each vegan cheesecake no bake.

Ingredients For The Crust include 1 Cup Dairy free dark chocolate chips for baking.  Lilly’s brand is vegan safe. Also 2 Tbsp Maple syrup Or liquid sweetener of your choice.

Ingredients For The Cheesecake include 2 Cups dry Quick Oats, 2.5 (13.66oz) Cans Coconut milk. Full fat is best for thickness. Also 1 Tbsp Vanilla extract, 1/4 Cup Maple syrup, Or liquid sweetener of your choice.

You will also need 1 Oz box Vanilla pudding mix for vegan cheesecake no bake. Jello brand pudding mix is vegan safe. Also 1 Tbsp Agar powder and 1/2 Cup Almond flour for this oatmeal dessert.

The Instructions for this vegan cheesecake no bake are easy

Vegan Cheesecake Cups

Start by Making the Crust for vegan cheesecake no bake. In a medium mixing bowl melt the chocolate chips in the microwave. Then Add flour and sweetener to melted chocolate and stir vigorously.

Scoop and flatten into the bottom of cupcake molds (or muffin pan with liners) with spoon before it hardens. Then start making the oatmeal dessert.

For the cheesecake, first Soak oats in milk for 30-45 minutes at room temperature. Then blend it into a purée. Next Add the remaining cheesecake ingredients and blend.

Pour cupcake batter into a medium cooking pot and bring to a boil. Simmer for 5-8 minutes (to activate the agar powder). Then Pour into cupcake molds (or muffin pan with liners) over chocolate crust and set in refrigerator to chill.

This oatmeal dessert is gluten free, dairy free, and delicious.

Vegan Cheesecake Cups Recipe

This plant based cheesecake contains no cashews or tofu!

Course Breakfast, Dessert, Snack
Cuisine American, asian
Keyword cheesecake, dessert, gluten free, plant based, recipe, vegan
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings 9 Cups
Calories 220 kcal
Author admin

Ingredients

For The Crust

  • 1 Cup Dairy free dark chocolate chips for baking Lilly’s brand is vegan safe
  • 2 Tbsp Maple syrup Or liquid sweetener of your choice

For The Cheesecake

  • 2 Cups Quick Oats Dry
  • 2.5 (13.66oz) Cans Coconut milk Full fat is best for thickness
  • 1 Tbsp Vanilla extract
  • 1/4 Cup Maple syrup Or liquid sweetener of your choice
  • 1 Oz box Vanilla pudding mix Jello brand pudding mix is vegan safe
  • 1 Tbsp Agar powder
  • 1/2 Cup Almond flour

Instructions

For The Crust

  1. In a medium mixing bowl melt the chocolate chips in microwave
  2. Add flour and sweetener to melted chocolate and stir vigorously.
  3. Scoop and flatten into the bottom of cupcake molds (or muffin pan with liners) with spoon before it hardens.

For The Cheese Cake

  1. Soak oats in milk for 30-45 minutes at room temperature then blend into a purée

  2. Add the remaining cheesecake cake ingredients and blend.

  3. Pour cupcake batter into a medium cooking pot and bring to a boil. Simmer for 5-8 minutes (to activate the agar powder)
  4. Pour into cupcake molds (or muffin pan with liners) over chocolate crust and set in refrigerator to chill.

Thanks for reading about my easy gluten free cheesecake Recipe.

admin

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