Vegan Mini Cheesecakes
Indulge in a guilt-free treat with these no-bake Vegan Mini Cheesecakes, a perfect blend of creamy decadence and wholesome ingredients. Featuring a naturally sweet almond-date crust and a velvety cashew-based filling, these dairy-free delights are elevated with a touch of coconut cream, maple syrup, and zesty lemon juice for a refreshing burst of flavor. Topped with vibrant mixed berries, these individual desserts are as visually stunning as they are delicious. With just 20 minutes of prep time and a quick stint in the freezer, these mini cheesecakes are a breeze to make and ideal for plant-based eaters and dessert lovers alike. Perfectly portioned, they make a show-stopping addition to any gathering or a satisfying snack to savor solo.
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Ingredients
- 1 cup Raw almonds
- 6 large Pitted dates
- 0.125 teaspoon Salt
- 1.5 cups Raw cashews
- 0.5 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 1 cup Mixed berries
Directions
Step 1
Place the raw cashews in a bowl and cover them with hot water, allowing them to soak for at least 1 hour or until soft. This will help create a creamy texture.
Step 2
To prepare the crust, combine the raw almonds, pitted dates, and salt in a food processor. Pulse until the mixture is finely ground and holds together when pressed between your fingers.
Step 3
Line a 12-cup muffin tin with silicone liners or use paper liners. Divide the almond-date crust mixture evenly among the cups, pressing it firmly into the bottom of each to form a compact crust.
Step 4
Once the cashews are soaked and drained, add them to a high-speed blender along with the coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil.
Step 5
Blend the filling ingredients on high until you achieve a smooth and creamy consistency, scraping down the sides as needed.
Step 6
Pour the cashew filling over the crusts, evenly dividing it among the 12 cups.
Step 7
Top each mini cheesecake with a few mixed berries for garnish.
Step 8
Place the muffin tin in the freezer for at least 2 to 4 hours, or until the cheesecakes are set and firm.
Step 9
Once set, remove the cheesecakes from the liners and let them thaw for about 10-15 minutes before serving, so they reach a smooth, creamy consistency.
Step 10
Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition Facts
| Serving size | (864.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3337.6 |
| Total Fat 220.2g | 0% |
| Saturated Fat 83.4g | 0% |
| Polyunsaturated Fat 18.5g | |
| Cholesterol 0mg | 0% |
| Sodium 370.2mg | 0% |
| Total Carbohydrate 319.9g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 229.7g | |
| Protein 65.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 500.4mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 2761.1mg | 0% |
Source of Calories