Mini Vegan Cheesecakes - Sophie Uliano

Sophie's Recipes

Mini Vegan Cheescakes

Mini Vegan Cheesecakes

Print Friendly, PDF & Email

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.