These vegan cheesecake oat cups are made with seasonal spring ingredients, offering a delicious upgrade for a sweet treat. Enjoy layers of oat mixture, rhubarb puree, and a creamy cheesecake filling for a delightful dessert.
1: Prepare the oat mixture by combining oats, peanut butter, chia seeds, vegan butter, maple syrup, salt, and vanilla extract.
2: Place the mixture in a 1- to 2-inch cup silicone mold and put it into the freezer.
3: For the rhubarb puree, combine rhubarb, strawberries, sugar, and water in a pot over medium-high heat, cooking until it starts foaming (about 8 minutes). Set aside to cool.
4: For the cheesecake mixture, whisk together the cream cheese, lime zest, lime juice, maple syrup, and vanilla extract until light and fluffy.
5: Add the cheesecake mixture on top of the oat layer and tamp down on a table to level it, then place back in the freezer for 30 minutes.
6: Once frozen, combine water with the rhubarb puree and whisk together, then pour it over the frozen cheesecake until it reaches the top of the mold.
7: Place back in the freezer for at least 1 hour, preferably overnight. Enjoy!
