Ingredients
- Crust:
- ¼ cup chopped dried apricots
- ¼ cup dried cranberries
- ¾ cup chopped walnuts
- Vegan Egg:
- 1 tablespoon flax seed meal
- 2 ½ tablespoons hot water
- Filling:
- ½ cup unsweetened coconut cream
- 2 tablespoons water
- ¾ lemon, zested
- ¾ teaspoon vanilla extract
- ¾ teaspoon stevia powder
- cooking spray
Why You'll Love Making This
Kitchen Advice
- Chill the cups for at least 2 hours to help them firm up and develop flavor.
- Adjust sweetness by adding more maple syrup or agave to suit your taste.
Step 1
Soak the apricots in a small bowl of water for about 10 minutes, then drain them right away. In a separate bowl, soak the cranberries for 20 minutes and drain. Toss both the apricots and cranberries into a food processor and blend for about 25 seconds until combined, then transfer the mixture to a bowl.
Step 2
Put half a cup of walnuts into the food processor and pulse until finely chopped. Add the fruit mixture back in and keep processing until it forms a dough-like ball. Then, add the remaining walnuts and pulse a few more times until the nuts are broken down but still have some texture. Set this crust mixture aside.
Step 3
In a small bowl, mix the flaxseed meal with hot water and let it sit for 5 minutes to thicken. Meanwhile, blend the flax mixture together with coconut cream, water, lemon zest, vanilla extract, and stevia until smooth. If it feels too thick or isn’t blending well, add a bit more coconut cream, a tablespoon at a time, until it comes together nicely.
Step 4
Lightly spray 12 mini silicone muffin cups and place them on a baking sheet. Use a small square of parchment paper to press about a tablespoon of the crust mixture into the bottom of each cup, making sure it’s evenly packed. Fill the cups with the cheesecake filling, leaving a little space at the top.
Step 5
Give the baking sheet a gentle tap on the counter to pop any air bubbles, then cover everything with plastic wrap. Pop the tray into the freezer for at least 12 hours to set.
Step 6
When you’re ready to enjoy, take the molds out of the freezer and carefully pop the cheesecakes onto a parchment-lined plate. Let them sit for about 10 minutes to soften slightly before serving.
