Vegan Mini Cheesecakes
Indulge in the exquisite charm of these Vegan Mini Cheesecakes—an easy, no-bake dessert that’s as creamy as it is guilt-free! Featuring a nutty almond-date crust and a silky, plant-based cashew filling infused with hints of maple syrup, coconut cream, and zesty lemon juice, this recipe is the perfect blend of wholesome and decadent. Topped with fresh mixed berries for a burst of color and flavor, these bite-sized delights are entirely dairy-free, gluten-free, and naturally sweetened, catering to both vegan and health-conscious dessert lovers. Prep in just 20 minutes, freeze until firm, and enjoy a dessert that’s perfect for any occasion, from casual gatherings to festive celebrations. Simple to make and utterly irresistible, these Vegan Mini Cheesecakes are a freezer-friendly treat that guarantees smiles all around!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Blend the filling ingredients on high until you achieve a smooth and creamy consistency, scraping down the sides as needed.
Pour the cashew filling over the crusts, evenly dividing it among the 12 cups.
Top each mini cheesecake with a few mixed berries for garnish.
Place the muffin tin in the freezer for at least 2 to 4 hours, or until the cheesecakes are set and firm.
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.
Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 229.7 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2761 mg | 59% | |
*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.
