S'mores Cheesecake Cups (Vegan, Paleo)
These healthier individual S'mores Cheesecake Cups are made with layers of creamy cashew cheesecake filling and crumbled cookies, then topped with a crunchy chocolate shell. They're not only tasty but also so pretty, making them perfect for parties or as a special after-dinner treat! They are vegan, gluten-free, refined sugar-free, and grain-free!
Ingredients
Graham cracker/cookie layer option 1 - (using store-bought cookies)
- 2 boxes Simple Mills crunchy cookie (chocolate chip, toasted pecan, etc.)
- 1/2 tsp cinnamon
- 5 tbsp melted coconut oil, vegan butter, ghee, etc.
Graham cracker/cookie layer option 2 - (homemade)
- 1 3/4 cups almond flour
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 1/2 tsp cinnamon
- 1 tsp vanilla extract & pinch of sea salt
Cheesecake layer
- 1 1/2 cups raw cashews
- 1/3 cup greek yogurt or coconut yogurt *I like unsweetened vanilla
- 2 tbsp canned coconut milk or other plant-based milk
- 4-5 tbsp maple syrup
- 3 tbsp melted coconut oil
- 2 tbsp lemon juice
- 2 tsp vanilla extract & pinch of sea salt
Chocolate topping
- 1 cups chocolate chips
- 1 tbsp coconut oil
Instructions
- Note: I used 6oz dessert cups! If you use larger cups, you may want to double the recipe.
Store-bought cookie option
- Add the cookies and melted coconut oil, vegan butter, or ghee to a food processor, processing until a sand-like texture forms. Set aside.
Homemade graham cracker option
- Add all of the ingredients to a food processor or large bowl and mix until a sand-like texture forms. Set aside.
Cheesecake
- Add all of the cheesecake ingredients to a high-powered blender and blend until completely smooth, topping to scrape down the sides of the blender as needed. You can taste & adjust as you'd like (more maple syrup, vanilla, etc.).
Assemble the jars
- Add some of the cookie crumbs to the bottom of the your cups/jars. Then add a little bit of cashew cheesecake. Repeat until the jars are 3/4 of the way full. You can do less or more layers - totally up to you - just end with the cheesecake.
Chocolate topping
- Add the chocolate chips and oil to a heat-proof bowl and heat in 30 second increments, stirring well between each, until completely smooth. Alternatively you can use the double-boiler method.
- Divide the chocolate amongst the jars, pouring it over the last cheesecake layer. Tilt the jars to spread it out evenly. You can add a few marshmallows on top if you'd like.
- Place the jars in the freezer for at least 4 hours before serving. These are meant to be stored in the freezer. Let thaw 10 minutes prior to eating and top with fresh flakey sea salt!