Easy Vegan Cheesecake
Ingredients
The crust
-
1
cup
packed pitted dates
-
1
cup
raw walnuts
The filling
-
1½
cups
raw cashews (quick-soaked)
-
1
large
lemon (juiced)
-
⅓
cup
coconut oil (melted)
-
⅔
cup
full-fat coconut milk
-
½
cup
agave nectar or maple syrup
Optional flavor add-ins
-
2
Tbsp
salted natural peanut butter
-
¼
cup
wild blueberries (fresh or frozen)
-
3
Tbsp
bourbon caramel sauce
Instructions
- Blend dates in a food processor until they form a ball, then set aside.
- Process walnuts into a meal, add dates back in, and blend until a loose dough forms.
- Lightly grease a muffin tin and optionally line with parchment paper for easy removal.
- Press heaping tablespoons of the crust mixture into the muffin tin and freeze to firm up.
- Blend all filling ingredients until smooth, adjusting consistency as needed.
- Pour filling evenly into the muffin tin, tap to release air bubbles, and cover with plastic wrap.
- Freeze until hard, about 4-6 hours, then remove from the tin using the parchment tabs or a knife.
- Serve as is or with additional toppings like caramel or coconut whipped cream.
Nutrition Facts (estimated)
Servings
12 mini cheesecakes
Calories
324
Total fat
22g
Total carbohydrates
29g
Total protein
6g
Sodium
10mg
Cholesterol
0mg
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