1 ½ cups raw cashews, soaked
3/4 cup plain, unsweetened coconut yogurt; Culina, Cocojune, and Coyo
3.5 oz Violife vegan cream cheese
6 Tbsp maple syrup
3 Tbsp lemon juice (1 lemon yields ~3 Tbsp juice)
1/8 heaped tsp sea salt
These take 5 minutes to make.
Add 3 tablespoons crumbs to the bottom of each of your small jars or glasses. Rinse your blender if necessary.
Strain your cashews. To a high-speed blender, add all of the cheesecake ingredients; cashews, coconut yogurt, vegan cream cheese, maple syrup, lemon juice, and salt. Blend on high for about 2-3 minutes, scraping down the sides and underneath the blades as needed, until smooth.
To assemble your cheesecake cups, top the crumb layer in each jar/glass with ~1/3 cup of the cheesecake mixture. Set in the refrigerator for 1 hour and then top the cheesecake mixture with fruit.
Serve at room temperature or refrigerate for 30 minutes to 1 hour before serving.
Store covered in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. If frozen, let thaw for 25-30 minutes before enjoying.