Mini Cherry Cheesecake Cups [Vegan]

Savoring creamy cheesecakes nestled in crispy phyllo pastry cups – a match made in heaven. Delightfully bite-sized treats, these mini cups are overflowing with a creamy vegan cream cheese-based cheesecake filling, perfectly capped off with homemade maraschino cherries that add a burst of juicy sweetness. When you experience the freshness and flavor of homemade hummus, there’s no turning back – jars will seem dull in comparison. Indulge in these scrumptious treats at your next gathering or enjoy them as a daily indulgence, perfect for satisfying your sweet tooth.

Contents

Mini Cherry Cheesecake Cups [Vegan]Mini Cherry Cheesecakes Ingredients: A Delicious Vegan Treat 1 1/2 cups graham cracker crumbs 1/4 cup maple syrup 1/4 cup melted vegan butter For the Maraschino Cherries:For the Cheesecakes:Vegan Mini Cherry Cheesecakes in Bite-Sized Cups: A Deliciously Easy Treat To Make the Maraschino Cherries:To prepare the Cherry Cheesecake Cups,Notes Mini Vegan Cherry Cheesecakes

Mini Cherry Cheesecake Cups [Vegan]

Mini Cherry Cheesecakes Ingredients: A Delicious Vegan Treat

1 1/2 cups graham cracker crumbs
1/4 cup maple syrup
1/4 cup melted vegan butter

For the Maraschino Cherries:

1 1/2 cups water
1/2 cup pomegranate-cranberry juice
1 cup coconut sugar
Juice from 3 lemons
Peel from 1 medium-large orange
1/8 teaspoon salt
1 teaspoon fennel seeds
3 cups cherries, pitted

For the Cheesecakes:

8 sheets phyllo dough
1/2 cup sugar
8 ounces vegan cream cheese
Non-stick cooking sprays: Olive, vegetable, or coconut oil.

Vegan Mini Cherry Cheesecakes in Bite-Sized Cups: A Deliciously Easy Treat

To Make the Maraschino Cherries:

To ensure optimal flavor and texture, prepare the cherries 2-3 days in advance of assembling the cheesecake cups.
Combine the ingredients, excluding the maraschino cherries, in a medium saucepan. As the pot comes to a gentle boil over medium-high heat, stir the mixture with vigor until the sugar is thoroughly dissolved. As the mixture reaches a gentle boil, introduce the cherries and permit the concoction to maintain its simmer for a further eight minutes.
Carefully remove the pot from the stove and permit the contents to cool to room temperature before transferring the cherries to a jar for storage. Allow the jar to reach its maximum capacity with a suitable liquid, and subsequently refrigerate it for a duration of 48 to 72 hours.

To prepare the Cherry Cheesecake Cups,

Permitting the phyllo dough to defrost in accordance with the package guidelines, gently unroll a single sheet and mist it with a light layer of oil. Carefully position a second sheet atop the initial one, then meticulously add subsequent layers, alternating between paper and lubricant, to create an even stack comprising eight distinct components. Divide the sheet into 12 identical rectangular sections of uniform size.
Preheat oven to 350°F. Position the dough squares neatly into each cup of a prepared muffin pan. The square-shaped dough pieces should project slightly above the edges of the baking dish. Bake for 8 to 10 minutes, or until a golden-brown colour is achieved. Let it sit and then cool completely before serving.
As the cups bake to a golden brown, prepare the tangy filling by blending softened cream cheese with granulated sugar until smooth. Scoop the cooled cream cheese mixture evenly into each prepared cup, then garnish each one with a generous number of maraschino cherries to taste.