These mini vegan cheesecakes are perfect for any celebration as you can customize for the Holiday for event. For July 4th, I decided to go with red, white and blue to make the table look pretty. Now listen good… although they are plant-based, they are also pretty high in fat on account of the nuts, and especially the coconut oil/milk. This is why I only ever make these as a very special treat. They are also super-rich, so honestly one of them can easily serve three or four – you literally only need a bite!
Ingredients
Makes 6
Crust
1 cup packed pitted Medjool dates
1 cup raw walnuts
1/2 tsp ground Cinnamon
1/2 tsp natural vanilla extract
Filling
1 1/2 cups raw cashew nuts, soaked overnight
3 tbsp lemon juice
1/2 cup coconut oil, melted
1/2 cup full-fat coconut milk
2 tbsp maple syrup (or you could use the equal amount of Erythritol if you are insulin-resistant)
Add-ins and toppings
2 tbsp frozen blueberries (frozen better than fresh for this recipe), 2 large strawberries, chopped, 1 tsp lemon zest + 1 large tbsp unsweetened coconut shreds
Instructions
Lightly grease a 6- cup muffin tin
Place dates, walnuts, cinnamon and vanilla in a food processor and pulse a few times until you get a fine meal texture.
Place just over a tbsp of crust mixture in each muffin tin and press down hard with a spoon and /or your fingers.
Wash out the food processor bowl. Place all the filling ingredients into the processor and process until smooth and creamy.
Pour the filling into each muffin cup.
Place a couple of teaspoons of each add-in/topping into each muffin cup and stir in with a toothpick. Keep a little aside for topping.
Cover entire muffin pan with plastic wrap or foil and freeze. You can freeze them for up to 1 month.
To serve
Remove from freezer about 30 minutes prior to serving.
