Imagine a dessert that combines the irresistible charm of classic churros with the creamy luxury of cheesecake, all without turning on your oven! These Raw Churro Cheesecake Cups are about to revolutionize your dessert game, offering a mind-blowing treat that's not just delicious, but also surprisingly healthy. Perfect for those craving a sweet escape that doesn't compromise on flavor or nutrition, this no-bake wonder will transport your taste buds straight to dessert heaven.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 cup coconut oil, melted
- 1/2 cup almond flour
- 1/4 cup coconut sugar
Instructions
- Begin by soaking raw cashews in warm water for at least 4 hours or overnight to ensure they're soft and blend smoothly. If short on time, you can use hot water and soak for 1 hour.
- Drain and rinse the soaked cashews thoroughly under cold water to remove excess starch.
- For the crust, combine almond flour and coconut sugar in a mixing bowl. Mix until well integrated and slightly crumbly.
- Press the almond flour mixture firmly into the bottom of 6 individual serving cups or ramekins, creating an even base layer about 1/4 inch thick.
- In a high-speed blender, add drained cashews, melted coconut oil, maple syrup, and ground cinnamon. Blend on high speed until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
- Taste the cheesecake filling and adjust sweetness or cinnamon flavor if desired by adding small increments of maple syrup or cinnamon.
- Carefully pour the cashew cheesecake mixture over the prepared crust in each cup, ensuring an even distribution.
- Sprinkle additional ground cinnamon on top of each cup for extra flavor and visual appeal.
- Place the cups in the refrigerator and chill for at least 2-3 hours to allow the cheesecake to set and develop a firmer texture.
- Before serving, remove from refrigerator and let sit at room temperature for 5-10 minutes to soften slightly.
- Optional: Garnish with a light dusting of cinnamon, a drizzle of maple syrup, or a sprinkle of chopped nuts before serving.
Tips
- Cashew Soaking Secrets: For the smoothest, creamiest cheesecake filling, patience is key. While overnight soaking is ideal, using hot water can speed up the process to just 1 hour.
- Blending Brilliance: Use a high-speed blender and take your time to achieve that silky-smooth texture. Stop and scrape down the sides to ensure no lumps remain.
- Crust Consistency: When pressing the almond flour and coconut sugar base, use the back of a spoon or your fingers to create a firm, even layer that will hold together perfectly.
- Flavor Customization: Don't be afraid to adjust the sweetness or cinnamon intensity. Taste the filling before pouring and add maple syrup or cinnamon in small increments.
- Chilling is Crucial: Allow at least 2-3 hours of refrigeration to let the cheesecake set properly. For the best texture, prepare these the day before serving.
- Serving Suggestion: Let the cups sit at room temperature for 5-10 minutes before serving to soften slightly and enhance the flavors.
- Get Creative with Garnishes: Experiment with toppings like chopped nuts, a drizzle of maple syrup, or an extra sprinkle of cinnamon to make your presentation pop!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 6g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 0mg
