Something about being inside for most of the day makes you want all of the desserts. Although I've been doing my fair share of baking, the recent heat has made me crave something just as comforting, but just a bit cooler. Enter: Vegan Cheesecake Cups.

I recently got a shipment of Completeats cookies and knew instantly that I wanted to use them as a delicious crust for the vegan cheesecakes that have been making it around instagram for a couple of years now. I have been loving this brand's vegan and gluten free cookies for a while and am happy to have a discount code that you can use! (TINYTEATHINGS15 gets you 15% off!)
I've also been playing around with using agar agar, which makes the jelly filling stay in place. It becomes just softer than a fruit leather texture, and is the perfect contrast to the smoothness of everything else in this dessert. I make a batch of the cheesecakes and keep them in my freezer for a couple of weeks, snacking on half of a cheesecake cup every night or so.

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Vegan Cheesecake Cups with Jelly Center

Ingredients:
2 Completeats Cookies (I used Cherry Almond) (TINYTEATHINGS15 or 15% off)
1 cup frozen berries
1/2 tsp agar powder
1 cup cashews
1/4 cup coconut oil, melted (optional, plus 1 tbsp to grease pan)
1/4 cup maple syrup
1 tsp vanilla
Juice of 1/2 of a lemon (~ 4 tsp)
1 3/4 cup water

Directions:
1) Put frozen berries and 1/2 cup water in a small pot over medium low heat, stirring occasionally. Once water is mostly evaporated, add another 1/2 cup water.
2) Once water is mostly evaporated, smash the berries using a potato masher. Add 1/2 cup water and agar powder. Stir well. Raise heat to medium high and bring to simmer. Reduce to low heat and simmer for 5 minutes, stirring occasionally.
3) Let jam mixture sit for about 5 minutes
4) Either place muffin liners into the muffin cups or grease the muffin tin with coconut oil. This will help make it easier to take the cheesecakes out of the muffin tin
5) Cut each cookie into 4 pieces. Gently press each cookie piece down into a separate muffin cup. Slightly raise the edges by pressing them against the sides of the muffin cup. This will help keep the jam in place
6) Once jam has cooled to a warm temperature, scoop some into each muffin cup
7) Put muffin tin in refrigerator to let the jam set for about 10 minutes
8) In a high speed blender, blend the cashews, coconut oil, maple syrup, lemon juice, and 1/4 cup water until smooth
9) Pour mixture into the muffin cups over the jam layer. Use a spoon to create a swirl design on the top.
10) Put tin in freezer for 1 hour and store in freezer for up to 2 weeks. Let the cups sit at room temperature for 15 minutes before serving

Happy cheesecake eating!
<3 TTT