I have been meaning to make these 7 ingredients vegan cheesecakes for the longest time. Especially since it is a raw cheesecake recipe. Which in English means that you don’t bake it, which then means that it is absolutely perfect for the summer. Yaye for this a simple cashew-based vegan dessert.
Now let’s talk the maths bit.
The 2 ingredients crust : almonds and dates blitzed into lovely chewy perfection.
The 5 ingredients filling: cashews, lemon, coconut oil, coconut milk and maple syrup blitzed into creamy slurpable goodness.
Then the non – baking, sciencey bit.
Press the crust into the base of a muffin tin. Freeze.
Add the cheesecake topping. Freeze
And for the really, really great bit.
Eat. Simples right?
Here is this simple no bake vegan cheesecake recipe made in my lovely Froothie blender. Hope you like it.
- Cheesecake crust:
- Filling:
- Juice of one lemon
- Blitz the dates in a food processor until they form a ball and remove.
- Place the almonds in the food processor and blitz into a rough almond flour. Then add dates back in and blend until the crust now forms a dough (see note 1) .
- Lightly oil a 12 cup muffin tray and add 1 tbsp amounts of the crust to each cup and flatten down with your fingers. Freeze for 30 mins to firm up the crust (see note 2).
- Add all filling ingredients to your blender and blend until smooth and silky adjusting the seasoning to your taste.
- Remove the crust from the freezer and divide the filling evenly among the muffin cups, cover with cling film and freeze till firm (approx 6 hrs).
- Take them out of the freezer, loosen them gently with a butter knife around the edges and remove.
- Serve the cheesecakes straight from the freezer or leave them to soften on the counter for 10 mins.
Note 1 - the crust should for a sticky dough when you press it. Add more ground almonds if too wet, or more dates if too dry.
Note 2 - If you place strips of baking parchment paper before you add in the crust, it might be easier to remove the frozen cheesecakes at the end.
From the Minimalist Baker.
Other recipes you might like
Raw Vegan Lemon Cheesecake @ Taste of Sheltand.
Summer Berry Vegan Cheescake @ Franglais’ Kitchen.
Oh I love this idea! I like that there’s no overnight soaking either – that’s always put me off making my own vegan cheesecake. Yum!
I know what you mean Elizabeth. That is why this one is the recipe I went with.
Ahhh you’re so clever! These look amazing, I wouldn’t know where to start with a vegan cheesecake!
A whole lot of cashes and almonds is a very good start Becca.
Oh they’re super cute, love the little portion size for controlled snacking lol, that’s what I need!
I agree – perfect portions so you only eat two….
I love cheese cake, aside from creme brulee and creme caramel it is one of the only desserts I will eat. This looks awesome. YUM. Plain is best too 🙂
Creme caramel sounds really amazing Anita.
Bookmarked for June which is the next one on, one off vegan month for veggie teen.
Please do let me know if veggie teen likes it.
What an interesting recipe Bintu and such an easy one too! I always think of vegan as being very uninteresting, but this has changed my mind.
Oooooh. That I am pleased about Karen.
A cheesecake without a cream cheese?
I have crossed out cheesecake from my list due to weight and health concerns. I can indulge again with this vegan substitute. A clever recipe.
Pleased to be able to help you continue eating cheesecake.
A cheesecake without a cream cheese?
I have crossed out cheesecake from my list due to weight and health concerns. I can indulge again with this vegan substitute. A clever recipe.
😀
I think that vegan cheesecakes rock and actually enjoy them more than the regular counterpart. Lovely recipe – I think I have all the ingredients so off to (un)bake one!
Ooh what a lovely, clean recipe. I’d love to try these, I’ll give them a go in my blender.
😀
I love vegan cheesecakes, so yummy! I also love how easy they are to make and require no baking. 🙂
I need to make more of them.
They sound and look amazing Bintu. I have to make these soon. Fab recipe!
Hope you like them J.
What beautiful little treats – I’m sold on the base alone!
These are so adorable! I’m been meaning to make some, now I have the perfect no fuss recipe 🙂
They are definitely adorable.
These little cheesecakes look delicious and tasty.Perfect for making a speedy treat.
😀
I bet that almond and date crust is a winner. Sounds really yum! GG
GG I had to stop myself eating the crust.
I want to try a raw cheesecake too and this is perfect way to start.
I love this! Anything mini is just adorable, even food!
I can’t WAIT to try these–I’ve been obsessed with vegan peanut butter balls lately, so this seems like the natural progression to the next vegan dessert I should try!;-)
I love mini desserts. I have a couple of desserts on my site that are mini. Every time I see mini desserts, it makes me think that I’m eating less. These look like a dessert for me, for sure…
Oh, yes, please! This looks amazing!
Great blog enjoyed reading it and greet photos as well keep up the good work 🙂
What perfectly simple and lush little vegan cheesecakes. I am a sucker for little portioned cakes – no messy cutting, or accidental over-indulgence. 🙂
This sounds gorgeous Bintu. Making a raw vegan cheesecake has been on my list for quite a while. I’m guessing unless I make one, I won’t try one!
This vegan cake is what I’m looking for. Thanks!
I love using cashews to make cheesecake. The first time I tried it I was amazed.
I really like how simple this recipe is, have been put off attempting vegan cheesecakes in the past as they looked a bit faffy, Definitely one to try out soon.