Dairy-Free Mini Cheesecakes
Indulge in the creamy goodness of these Dairy-Free Mini Cheesecakes, a guilt-free dessert that's as luscious as it is wholesome! Featuring a rich, no-bake filling made with velvety dairy-free cream cheese, creamy coconut cream, and a touch of pure maple syrup for natural sweetness, these mini cheesecakes are a dream come true for those avoiding dairy. The crust is a simple yet satisfying blend of ground almonds and naturally sticky Medjool dates, creating the perfect nutty base with no need for baking. Topped with fresh berries and a hint of mint for an elegant finish, these single-serving delights are ideal for entertaining or satisfying personal sweet cravings. With just 25 minutes of prep and a few hours of chilling, this easy vegan dessert is a must-try for anyone looking for a plant-based, gluten-free treat that doesn’t compromise on flavor or texture!
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Ingredients
- 1 cup Raw almonds
- 10 pieces Medjool dates, pitted
- 8 ounces Dairy-free cream cheese
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Fresh berries (optional, for topping)
- 1 handful Mint leaves (optional, for garnish)
Directions
Step 1
Begin by preparing the crust. Place the raw almonds in a food processor and pulse until finely ground.
Step 2
Add the pitted Medjool dates to the ground almonds in the food processor and blend until the mixture forms a sticky dough.
Step 3
Line a muffin tin with paper or silicone liners. Divide the crust mixture evenly among 12 muffin cups, pressing it down firmly with your fingers or the back of a spoon to form an even layer.
Step 4
To prepare the filling, place the dairy-free cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, and salt in a clean food processor or blender.
Step 5
Blend the ingredients on high speed until completely smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
Step 6
Spoon the filling over the prepared crusts in the muffin tin, dividing it evenly among the 12 cups.
Step 7
Smooth the tops with a spatula, then tap the muffin tin gently on the counter to release any air bubbles.
Step 8
Place the muffin tin in the freezer and allow the mini cheesecakes to set for at least 2 hours or until firm.
Step 9
Once set, remove the mini cheesecakes from the muffin tin by lifting the liners out.
Step 10
When ready to serve, top each mini cheesecake with fresh berries and a sprig of mint for garnish, if desired.
Step 11
Allow the mini cheesecakes to soften slightly at room temperature for about 5-10 minutes before serving for the best texture.
Nutrition Facts
| Serving size | (1053.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3035.6 |
| Total Fat 170.8g | 0% |
| Saturated Fat 65.3g | 0% |
| Polyunsaturated Fat 17.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1600.5mg | 0% |
| Total Carbohydrate 371.9g | 0% |
| Dietary Fiber 31.2g | 0% |
| Total Sugars 310.4g | |
| Protein 43.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 573.9mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2299.1mg | 0% |
Source of Calories