Dairy-Free Mini Cheesecakes
Indulge in the rich and creamy goodness of these **Dairy-Free Mini Cheesecakes**, the perfect guilt-free dessert for any occasion. Made with wholesome ingredients like a date-and-almond crust and a luscious filling of dairy-free cream cheese, coconut cream, and a touch of maple syrup, these no-bake treats are as delicious as they are health-conscious. With just 25 minutes of prep time and a few hours in the freezer, these bite-sized cheesecakes are ideal for those seeking easy, plant-based delights without compromising on flavor. Top them with fresh berries and a sprig of mint for an elegant finishing touch that’s sure to impress. Perfect for vegans, those with dairy sensitivities, or anyone looking to enjoy a light and creamy dessert!
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Recipe Information
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)
Instructions
Begin by preparing the crust. Place the raw almonds in a food processor and pulse until finely ground.
Add the pitted Medjool dates to the ground almonds in the food processor and blend until the mixture forms a sticky dough.
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.
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.
Blend the ingredients on high speed until completely smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
Spoon the filling over the prepared crusts in the muffin tin, dividing it evenly among the 12 cups.
Smooth the tops with a spatula, then tap the muffin tin gently on the counter to release any air bubbles.
Place the muffin tin in the freezer and allow the mini cheesecakes to set for at least 2 hours or until firm.
Once set, remove the mini cheesecakes from the muffin tin by lifting the liners out.
When ready to serve, top each mini cheesecake with fresh berries and a sprig of mint for garnish, if desired.
Allow the mini cheesecakes to soften slightly at room temperature for about 5-10 minutes before serving for the best texture.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 310.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
