We tried a lot of new vegan recipes over the holidays. This Easy Vegan No-bake Mini Cheesecake recipe was a delicious surprise. A big hit with our family and friends.
1 cup packed pitted dates
1 cup raw walnuts
1 1/2 cups raw cashews, soaked
1/4 cup lemon juice
1/2 cup coconut oil, melted
1/2 cup coconut milk
1/2 cup agave nectar
2 Tbsp salted natural peanut butter
1/2 cup wild blueberries (fresh or canned)
Add dates to a food processor and blend well, until small bits remain and it forms into a ball. Remove and set aside.
Next, blend walnuts until meal. Then add dates and blend until a loose dough forms. If it’s too dry, add a couple more dates. If too wet, add more walnut meal.
Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1 Tbsp amounts of crust and press. I use my fingers and a spoon. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth.
If adding peanut butter, add to the blender and mix until thoroughly combined. If topping with blueberries, wait and swirl on top of plain cheesecakes.
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
Optional: you can set them out for 10 minutes before serving to soften, but we liked them frozen as well.
These are so creamy and full of flavor, it’s hard to believe they are dairy free. Not just for the holidays, these yummy treats make for a nice dessert year round. We really enjoyed them straight from the freezer, so I’m sure we will be making them again come summer.
Watch for more vegan food share posts to be published here soon.