Vegan Coconut Summer Cheesecakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup fine shredded coconut
  • ½ cup (50 g) quinoa flour (white flour or coconut flour or oat flour work as well)
  • ½ cup (120 g) coconut oil, room temperature but not liquid
  • 4 tbsp agave syrup
  • 1 tbsp lemon juice
  • a pinch of fine sea salt
  • -
  • 1½ cup (170 g) vegan coconut yogurt (substitute: soy yogurt or greek yogurt)
  1. Combine all the crust ingredients together and pat up the sides and over the bottom of the muffin tin.
  2. I recommend using silicon tin as it will be easier to get the cups out without damaging the edges.
  3. Freeze for at least 2 hours.
  4. Fill the cups with the yogurt filling and decorate with fresh summer fruits and drizzle with coconut blossom sugar.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at