Ojai Pixie Tangerine Vegan Cheesecake Cups

Make these gorgeous vegan cheesecake cups with just four ingredients, including vegan cream cheese and yogurt, granola, and tangerines. You can whip up these pretty little cheesecake cups in just 10 minutes! I feature Ojai Pixie tangerines, a variety of citrus fruit that grow in my hometown of Ojai, California. But you can easily use a different type of tangerine or mandarin for this recipe. All you have to do is whip together vegan cream cheese, vegan vanilla yogurt, and tangerine zest and juice to make a creamy filling, then layer it in glasses with granola and chopped tangerines. You’ll end up with a light and luscious vegan dessert that is low in added sugars, yet creamy and rich. These Ojai Pixie Tangerine Vegan Cheesecake Cups are the perfect easy dessert for parties, holidays, and special dinners too.

Ojai Pixie Tangerine Vegan Cheesecake Cups

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Yield: 6 servings 1x
• Diet: Vegan

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Description

If you’re looking for an easy 4-ingredient vegan cheesecake recipe you can get done in under 10 minutes, these vegan cheesecake cups are for you!

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Ingredients

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• 1 (8-ounce) package plant-based cream cheese (i.e., Treeline, Kite Hill, Tofutti)
• 2 (5.3-ounce) containers of plant-based vanilla yogurt (i.e., oat, soy, coconut, or almond based yogurts)
• 4 Ojai Pixie tangerines (or another variety of tangerine)
• 1 cup granola, prepared (or make your own granola, try this recipe for Golden Turmeric Hemp Granola)

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Instructions

1. Place plant-based cream cheese and vanilla plant-based yogurt in a medium mixing bowl. 
2. Zest the outer peel of two Ojai Pixie tangerines and add to the mixing bowl (reserving the fruit for the recipe). Juice one of the tangerines and add to the mixing bowl. Peel and chop two of the remaining tangerines and set aside. Slice the other whole tangerine into 6 slices and set it aside. 
3. Beat the cream cheese, yogurt, and tangerine mixture with an electric mixer until light and fluffy. 
4. To prepare each vegan cheesecake cup, select clear cups or glasses (about 8 ounces each). In each glass:
   
   • Sprinkle 3 tablespoons granola
   • Top with a generous spoonful (about 1/4 cup) of cheesecake filling
   • Layer with chopped tangerine (about 1 tablespoon)
   • Top with another spoonful of cheesecake filling (about 3 tablespoons)
   • Garnish with one slice of tangerine
5. Serve immediately or chill until serving time. 
6. Makes 6 individual servings.

Notes

Ojai Pixie Tangerines are used for this recipe, but you can use any type of tangerine or mandarin. 

May make this recipe in one large container by sprinkling granola in the bottom of a round dish (1 quart size), and layering with granola, filling, chopped tangerine, and cheesecake filling.

The granola layer can get slightly soggy after several hours of refrigeration; for best results, assemble the layers of the cheesecake within a few hours of serving time. 

Make this recipe gluten-free by using gluten-free granola.

• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 265
• Sugar: 8 g
• Sodium: 243 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 33 g
• Fiber: 4 g
• Protein: 8 g

For other plant-based, fruit forward dessert recipes, try some of my favorites:

Rustic White Peach Pecan Tart
Cranberry Apple Hazelnut Crumble
Apricot Almond Tart
Vegan Apple Cake

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