January 18, 2015

Vegan Lemon Meringue Cheesecake Cups Recipe


When I created these lemon cheesecake cups, I wanted to achieve 5 things: They needed to be pleasingly creamy, mouthwateringly lemony, slightly sweet, amazingly decadent and fool-proof easy. I ticked off all of these! This is seriously the the best recipe to have up your sleeve as they are simple to make and can be kept in the freezer. What does this mean? It means when your never-call-before-she-drops-by friend pops over, you can start defrosting these and they will be ready in 5 to 10 minutes! You will always have a dessert in the freezer ready for entertaining. There is nothing I love more than an easy recipe that can be kept in the freezer for future use!! No more worrying about what to make when your nosy neighbour or mother-in-law pops over. Plus, they are healthy and vegan! Score, score, score. Enjoy!


makes 24




cups:
   1/2 cup oats
   1/2 cup almonds
   40 dates
   1/2 cup shredded coconut
   2 tablespoons maple syrup

lemon cheesecake filling:
   3/4 cup raw cashews, soaked for at least 1 hour
   3 tablespoons maple syrup
   3 tablespoons coconut oil
   3 tablespoons lemon juice
   dash vanilla extract




1) Add all "cup" ingredients to a processor and process until combined and finely chopped.

2) Roll the mixture into 24 balls.

3) Line a 'mini' muffin tin with 24 mini patty pans and place a ball in each like the photo below (yes the photo only shows 12 patty pans... you will use 24!).



4) Use your fingers to mould the balls tightly around the patty pans as I have in the photo below.


5) In a food processor, add all "lemon cheesecake filling" ingredients and pulse until combined, creamy and smooth. Don't eat too much of it now!

6) Divide the mixture between the cups and garnish with a little bit of lemon zest.

7) Place the tray in the fridge and refrigerate for an hour or so until the cups have hardened a little bit. This will make it easier to pull the patty pans off. Or, if you are impatient, just eat immediately! Your choice. Enjoy!


  • These can be kept in the freezer for up to 6 weeks. Just place on the bench for 5 to 10 minutes until defrosted and enjoy!
  • Soaking cashews overnight is the best way to make a smoother cheesecake if you have a weak-ass processor like mine.



The nutrition information above is an approximate guideline.

4 comments :

  1. Hi Madison,
    These look yummy! Do you use refined coconut oil, which has minimal taste, or unrefined?

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    Replies
    1. Hello! I use refined... it is a little bit more subtle and less 'soapy'. :)

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  2. Hi!
    Thank you so much for this recipe. I've made them twice now and both times they were fab. I did them last week for my non-vegan family and even though they very skeptical, they absolutely loved them.

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    Replies
    1. Oh yay! Our pleasure :) So glad you loved them!

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