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Berry Cheesecake Cups made with GoMacro sunny uplift bar

Vegan Berry Cheesecake Cups

Prep Time: 2 hours 30 minutes Cook Time: 0 minutes Total Time: 2 hours 30 minutes

These delicious Vegan Berry Cheesecake Cups by @wakeupandkale are the perfect serving size for you when you're craving something sweet!

Yield: 20 servings

Ingredients

  • 1 cup Raw Cashews, filling
  • 1/2 cup Full-fat Coconut Milk, filling
  • 1/4 cup Maple Syrup, filling
  • 2 tbsp Coconut Oil, melted, filling
  • 1 tbsp Lemon Juice, filling
  • 1 tsp Vanilla Extract, filling
  • 2 Cherries + Berries MacroBar, crust
  • 1/2 cup Oats, crust
  • 1/4 cup Shredded Coconut, crust
  • 2 tbsp Almond Butter, crust
  • 1 - 2 tbsp Water, crust
  • 1 cup Mixed Berries, fresh or frozen, topping

Directions

1. Soak the cashews overnight or in hot water for 2 hrs.
2. Add all the crust ingredients to a high-speed food processor and blend until a sticky dough forms. Add ~1-2 tbsp water if needed to blend.
3. Line a mini muffin tin with 20 liners and press dough into the bottom of each mold. Place in freezer while you prepare the cheesecake layer.
4. Add soaked & drained cashews to a high-speed food processor along with all the other filling ingredients. Blend on high until smooth and creamy.
5. Spoon your cheesecake on top of crust layer, filling each mold 3/4 way full. Place in freezer 20 mins to set.
6. For the topping, add the berries to a saucepan over medium heat and cook until thickened, mashing berries as they begin to soften.
7. Spoon berry filling over cheesecake. Place the entire pan in the freezer at least 2 hrs to set and enjoy!
8. Store in the freezer and let thaw 10 mins before enjoying!

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Vegan Berry Cheesecake Cups Vegan Berry Cheesecake Cups These delicious Vegan Berry Cheesecake Cups by @wakeupandkale are the perfect serving size for you when you're craving something sweet! PT2HOURS30M PT0M PT2HOURS30M Comfort Food 20 1 cup Raw Cashews, filling 1/2 cup Full-fat Coconut Milk, filling 1/4 cup Maple Syrup, filling 2 tbsp Coconut Oil, melted, filling 1 tbsp Lemon Juice, filling 1 tsp Vanilla Extract, filling 2 Cherries + Berries MacroBar, crust 1/2 cup Oats, crust 1/4 cup Shredded Coconut, crust 2 tbsp Almond Butter, crust 1 - 2 tbsp Water, crust 1 cup Mixed Berries, fresh or frozen, topping
Soak The Cashews Overnight Or … Soak the cashews overnight or in hot water for 2 hrs.
Add All The Crust Ingredients … Add all the crust ingredients to a high-speed food processor and blend until a sticky dough forms. Add ~1-2 tbsp water if needed to blend.
Line A Mini Muffin Tin … Line a mini muffin tin with 20 liners and press dough into the bottom of each mold. Place in freezer while you prepare the cheesecake layer.
Add Soaked & Drained Cashews … Add soaked & drained cashews to a high-speed food processor along with all the other filling ingredients. Blend on high until smooth and creamy.
Spoon Your Cheesecake On Top … Spoon your cheesecake on top of crust layer, filling each mold 3/4 way full. Place in freezer 20 mins to set.
For The Topping, Add The … For the topping, add the berries to a saucepan over medium heat and cook until thickened, mashing berries as they begin to soften.
Spoon Berry Filling Over Cheesecake. … Spoon berry filling over cheesecake. Place the entire pan in the freezer at least 2 hrs to set and enjoy!
Store In The Freezer And … Store in the freezer and let thaw 10 mins before enjoying!