Light Vegan Cheesecake Cups Zero Sugar Added Recipes

LIGHT VEGAN CHEESECAKE CUPS, ZERO SUGAR ADDED

Steps:

• Soak apricots in a small bowl of water for 10 minutes and drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
• Place 1/2 cup walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 1/4 cup walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer crust mixture to a bowl.
• Combine flax seed meal and hot water in a small bowl and let sit for 5 minutes.
• Combine flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not blending smoothly.
• Lightly spray 12 silicone mini muffin cups and place them on a baking sheet. Cut a 3-inch square of parchment paper. Place a scant tablespoon of crust mixture inside each cup and use the parchment paper square to push the crust down evenly. Repeat with remaining molds and crust mixture. Spoon filling into the cups to just below the top.
• Tap baking sheet with filled molds on the counter to release any air bubbles. Cover with plastic wrap and place in the freezer for at least 12 hours.
• Remove molds from freezer and immediately pop cheesecakes out onto a plate lined with parchment paper. Allow to defrost at least 10 minutes before serving.

NO-SUGAR CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
• Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
• For the filling: Reduce the oven temperature to 325 degrees F.
• Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
• Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
• Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.