Brighten up your dessert table with these delightful Lemon Cheesecake Cups, a playful and tangy treat that’s perfect for any occasion. Made with creamy Nafsika’s Garden Vegan Cream Cheese Style, fresh lemons, and a crunchy cookie crumble, this recipe is as fun to make as it is to eat. Let’s dive into this easy, plant-based dessert that’s sure to impress friends and family alike..

Ingredients:

• 1/2 cup Nafsika’s Garden vegan cream cheese style
• 1/4 cup granulated sugar
• 1 tbsp tapioca starch
• 1/3 cup oat milk
• 2 lemons, zested and juiced
• 1 tsp vanilla extract
• 3/4 cup crushed cookies
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat oven to 375 degrees F.
2. Zest one lemon in a small bowl and set aside.
3. Cut the lemons in half lengthwise. Using a spoon, scoop out the flesh, leaving the peel to form a cup. Press the flesh through a strainer to extract the juice.
4. In a blender, combine the cream cheese, sugar, tapioca starch, oat milk, lemon juice, lemon zest, and vanilla extract. Blend until smooth and set aside.
5. Pour the lemon cream cheese mixture into the hollowed-out lemon shells, filling almost to the top while leaving space for the cookie crumble. If you have extra filling, pour it into small ramekins or a baking dish. Note that a larger dish may require additional baking time.
6. In a small bowl, mix the crushed cookies with melted coconut oil until the crumbs begin to clump together. Spoon 2-3 teaspoons of the crumble on top of the lemon cream cheese filling.
7. Bake for 15-20 minutes. Allow to cool completely, then place in the fridge overnight to fully set.

Enjoy these Lemon Cheesecake Cups as a fresh and tangy addition to your plant- based dessert lineup. With their creamy texture, zesty lemon flavour, and sweet cookietopping, they’re the perfect treat for gatherings, picnics, or a fun twist on classic cheesecake. Enjoy every citrusy bite!

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