A couple of weeks ago, I saw a photo of some vegan cheese topped with cranberry sangria sauce, and to me it totally looked like a piece of cheesecake with cranberry sauce on top. I wanted it. 🙂 As I prepared to make a baked vegan cheesecake with cranberry topping, I thought it might be nice to have an easy layered cheesecake dessert that didn’t require baking or springform pans, and thus the cheesecake cups were born.
This is an easy one ~ all you have to do is blend a few ingredients, cook the berry sauce for a few minutes and you have a dessert that looks beautiful and tastes amazing!
Cranberry Ginger Cheesecake Cups
- 1 cup gingersnap crumbs (use Mi-del Gingersnaps for a gluten-free version)
- 8 oz. vegan cream cheese (Trader Joe’s is my favorite)
- 1 can (11.25 oz) sweetened condensed coconut milk
- 1 cup fresh or frozen cranberries
- 1/2 cup maple syrup
- 1/2 cup chopped pecans
Make the gingersnap crumbs by processing gingersnaps in a food processor and set aside.
In the food processor, blend the cream cheese and coconut milk and set aside.
In a small saucepan, combine the cranberries, maple syrup and pecans. Bring to a boil, then lower the heat and simmer for 5-10 minutes, until the cranberries have popped and the sauce starts to thicken.
In small dessert dishes or wine glasses, put a layer of gingersnap crumbs on the bottom. Add a layer of the cream cheese mixture, and top with the cranberry sauce. Let chill and serve. How easy is that? 🙂
Makes 4-6 servings, or around 8-10 if you make them in shot glasses.