This is a vegan, gluten-free cheesecakes that is creamy, slightly tart, and totally delicious. This is better than real cheesecake and the totally healthy, simple dessert for a dinner party or just for when you are craving something sweet!
Prep Time: 1.5 hour
- 1 cup packed pitted dates
- 1 cup raw walnuts
- 1 1/2 cups raw cashews, quick-soaked*
- 1 large lemon, juiced
- 1/3 cup coconut oil, melted
- 1/2 cup full-fat coconut milk
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
*To quick-soak cashews: pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed. (This was a very useful tip, since I forgot to soak the cashews the day before)
*Adapted from Minimalist Baker (She makes it looks deliciously effortless.)
- Add dates to a food processor and blend until it forms into a ball. Remove and set aside.
- Next add nuts and process into a paste like texture. Then add dates back in and blend until a loose dough forms - it should be well mix and have a doughy, squishy texture.
- Lightly grease a standard, 12 slot muffin tin. The original recipe suggested cutting strips of parchment paper to make removing the cheesecake easier, but that didn’t quite work so well for me, but you can also use a butter knife to pop them out of the tin.
- Next scoop about 1 Tbsp of crust and press with fingers. You can also use the back of the spoon to press it down and compact the crust. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Place in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth.
- Taste and adjust seasonings as needed.
- If you want to add additional flavor, you can add fresh blueberries or strawberries or any fruit you like to flavor it with.
- 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. I left mine in the freezer for about 5 hours before we left for our dinner party.
- Once set, remove from freezer and remove from muffin tin by using the butter knife or if you tried the parchment paper tabs, tug on the tabs and pull them out.
- Keep in the freezer for up to 1-2 weeks.
*You can print out this recipe here
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