Ingredients
F
For the graham cracker base:
v
8 oz vegan graham crackers, finely crushed
v
⅓ cup vegan butter, melted (75–80 g)
o
pinch of salt
F
For the cheesecake filling:
p
2 packs vegan instant vanilla pudding mix (160 g total)
p
1 cup plant based milk (250 ml)
v
2 cups vegan heavy whipping cream (500 ml)
l
1 tsp lemon zest (optional but recommended)
F
For the Pecan Pie Topping (Option 1):
v
½ cup vegan butter (115 g)
d
1 cup dark brown sugar, packed (220 g)
v
½ cup vegan heavy whipping cream (125 ml)
m
2 tbsp maple syrup (30 ml)
c
¾ tsp cinnamon
s
⅛ tsp salt
v
½ tsp vanilla extract
p
2 ½ cups pecans (about 300 g)
F
For the Cranberry Sauce (Option 2):
f
12 oz fresh cranberries (340 g)
j
1 juice and zest of orange
w
½ cup water (125 ml)
s
½ cup sugar (100 g)
b
¼ cup brown sugar (50 g)
c
1 cinnamon stick
F
For cranberry garnish (optional):
w
½ cup water
s
½ cup sugar
e
1 cup extra sugar for coating
f
1 cup fresh cranberries
s
small rosemary sprigs
Directions
1
For the Pecan Pie Topping
1
Prepare the pecan pie topping by melting the vegan butter and brown sugar in a pan over medium heat. When it begins to bubble, reduce the heat to low and stir in the vegan cream, maple syrup, cinnamon, salt, and vanilla. Add the pecans and stir until fully coated. Cook for another minute, then remove from heat and allow to cool slightly.
v
½ cup vegan butter (115 g)
b
¼ cup brown sugar (50 g)
v
½ cup vegan heavy whipping cream (125 ml)
m
2 tbsp maple syrup (30 ml)
c
¾ tsp cinnamon
s
⅛ tsp salt
v
½ tsp vanilla extract
p
2 ½ cups pecans (about 300 g)
2
For the Cranberry Sauce:
1
Make the cranberry sauce by adding the cranberries, water, both sugars, orange juice and zest, and the cinnamon stick to a saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens. Mash lightly and let it cool completely.
f
12 oz fresh cranberries (340 g)
w
½ cup water (125 ml)
s
½ cup sugar (100 g)
b
¼ cup brown sugar (50 g)
j
1 juice and zest of orange
c
1 cinnamon stick
2
For the Graham Cracker Base:
1
Make the graham base by mixing the crushed graham crackers with the melted vegan butter and a pinch of salt until the texture resembles wet sand. Press the mixture firmly into the bottom of 20 mini (3.5 oz) cups and set aside.
v
8 oz vegan graham crackers, finely crushed
v
⅓ cup vegan butter, melted (75–80 g)
o
pinch of salt
2
For the Cheesecake Filling:
1
Make the cheesecake filling by adding the instant pudding mix, plant-based milk, vegan heavy whipping cream, and lemon zest to a large bowl or mixer bowl. Whip for 4–5 minutes, or until thickened. Spoon or pipe the filling evenly into all 20 cups and refrigerate.
p
2 packs vegan instant vanilla pudding mix (160 g total)
p
1 cup plant based milk (250 ml)
v
2 cups vegan heavy whipping cream (500 ml)
l
1 tsp lemon zest (optional but recommended)
2
Assemble the Cups:
1
Assemble the cups by topping each one with either the pecan pie topping or the cranberry sauce. If making both flavors, simply split the 20 cups in half and use half of each topping.
2
For the Cranberry Garnish (optional):
1
Combine the water and sugar in a small saucepan and bring to a simmer. Remove from heat, add the cranberries, stir, and strain. Roll the cranberries in sugar until fully coated. To the sugar mixture, add the rosemary sprigs, and repeat the same process. Top each cranberry cup with 2 sugared cranberries and a sugared rosemary sprig for the snowy, festive look. Chill until ready to serve.
w
½ cup water
s
½ cup sugar
f
1 fresh cranberries
e
1 extra sugar for coating
s
small rosemary sprigs
