Mini No Bake Vegan Cheesecakes
A simple bake vegan cheesecake recipe made with creamy cashews, dates and almonds.
Servings 12
Ingredients
- Cheesecake crust:
- Filling:
- Juice of one lemon
Instructions
- 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.
Notes
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.
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.