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Vegan Cheesecake Cup Cakes

By Fran Gourdet

Vegan Cheesecake Cup Cakes

Prep:15minCook:3h

Updated at: Tue, 07 Jan 2025 03:35:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

48

Low

Glycemic Load

23

High

Nutrition per serving

Calories409.4 kcal (20%)

Total Fat23 g (33%)

Carbs47.9 g (18%)

Sugars30.6 g (34%)

Protein7.9 g (16%)

Sodium154.9 mg (8%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

0.5 Clemon juice

1 Cpersimmons

3 Cupscoconut chips

Blend all until really smooth pour into cupcake molds Ma

Instructions

Step 1

Soak cashews overnight (or for at least 8 hours)

Step 2

Blend coconut chips and water until chips are very tiny granules. Strain and blend with remaining ingredients

Notes

1 liked

0 disliked

Fran Gourdet· 7 months ago

I used Maple Syrup instead of honey and frozen mango instead of persimmons. It was still liquid after two & half hours (it was very tasty). I will see how it is overnight.