Vegan Cheesecake Cups (No Refined Sugar)
These vegan layered cheesecake cups with plum compote, chocolate walnut crumble, and creamy silken tofu vanilla mousse is the perfect mix of indulgence and wholesome ingredients. No refined sugar, no baking — but maximum flavor.
- Prep Time: 15 min
- Total Time: 3 h 15 min
- Yield: 4-6 servings
Ingredients
For the Chocolate Walnut Crumble
- ½ cup (60 g) soft dates
- ½ cup (60 g) walnuts
- 1 tbsp unsweetened cocoa powder
- ⅛ teaspoon salt
For the Silken Tofu “Cheesecake” Cream
- 12 oz (350 g) silken tofu
- 3 tbsp lemon juice
- Zest of ½ lemon
- 1 tsp vanilla extract
- 2/3 cup (80 g) soft dates
- 3 tbsp (45 g) cashew butter
- 1/8 tsp salt
For the Layers
-
sugar-free plum compote (homemade or store-bought)
Instructions
- Prepare the Plum Compote: If making from scratch, prepare your sugar-free plum compote first and let it cool completely.
- Make the Crumble: Add dates, walnuts, cocoa powder, and salt to a food processor. Pulse until a crumbly mixture forms. If it seems too dry, add one extra date.
- Blend the "Cheesecake" Cream: In a blender, combine silken tofu, lemon juice, lemon zest, vanilla, dates, and cashew butter. Blend until smooth and creamy. The texture should be light and mousse-like.
- Assemble the Dessert: Layer chocolate crumble, tofu cream, and plum compote in 4–6 small dessert glasses.
- Chill: Refrigerate for at least 3 hours to allow the layers to set and flavors to meld. Then serve and enjoy!