Vegan Strawberry Cheesecake Cups

Step 1

Combine the flax flour and water in a small bowl to create a flax egg. Mix well and allow to thicken. Line muffin tins with paper or muffin paper.

Step 2

Add all crust ingredients to food processor and blend until dough-like consistency forms.

Step 3

Add about 2 tablespoons of batter to muffin pan to top the crust of each cup of cheesecake. It’s your thumbs to press it down and shape it well.

Step 4

Add all of the cheesecake filling ingredients to a high speed blender or food processor and blend until perfectly smooth. You want to avoid lumps or chunks to achieve a whipped cheesecake consistency. Save half of this mixture to add frozen fruit later.

Step 5

Pour half of the cheesecake puree over the base and freeze for at least 2 hours. Meanwhile, it is freezing, mix the cherries and strawberries with the other half of the mixture.

Step 6

After freezing the bottom layer, add the fruity layer on top and freeze for another 2 hours or overnight.

Step 7

Remove from the freezer and thaw for 15 minutes before serving. Top with melted dark chocolate if you like!