Index ::: [ Recipe ] [ Dessert ]
7 Ingredient Vegan Cheesecakes
12 servings

[ INGREDIENTS ]

CRUST

Dates
Raw Walnuts

FILLING

Raw Cashews
Lemon
Coconut Oil
Coconut Milk
Agave Nectar, Date Syrup or Maple Syrup ( or Honey if Not Vegan )

FLAVOR ADD-INS ( Optional )

Salted Natural Peanut Butter
Wild Blueberries ( Fresh or Frozen )
Bourbon Caramel Sauce

[ INSTRUCTIONS ]

1. Add :
   
   1 Cup Packed Pitted Dates; ¹
   to a food processor and blend until small bits remain and it forms into a ball.
2. Remove and set aside.
3. Next add :
   
   1 Cup Raw Walnuts;
   and process into a meal.
4. Then add dates back in and blend until a loose dough forms. ²
   ( Optional ) Add :
   
   Salt, to Taste;.
5. 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.
6. Next scoop in :
   
   1 Tablespoon of Crust Mixture;
   and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down.
7. Set in freezer to firm up.
8. Add to a blender :
   
   1 1/2 Cups Raw Cashews ( Quick - Soaked ); ³
   1 Large Lemon ( Juiced );
   1/3 Cup Coconut Oil ( Melted );
   2/3 Cup Full-Fat Coconut Milk;
   1/2 Cup Agave Nectar, Date Syrup or Maple Syrup ( or Honey if Not Vegan );
   and mix until very smooth. ⁵
9. Taste and adjust seasonings as needed.
10. If adding :
    
    2 Tablespoon Salted Natural Peanut Butter;
    add to the blender and mix until thoroughly combined.
    
11. If flavoring with :
    
    1/4 Cup Wild Blueberries ( Fresh or Frozen );
    or :
    
    3 Tablespoon Bourbon Caramel Sauce;
    wait and swirl on top of plain cheesecakes ( Optional ).
12. Divide filling evenly among the muffin tins.
13. Tap a few times to release any air bubbles.
14. Cover with plastic wrap and freeze until hard about 4 to 6 hours.
15. Once set, remove by tugging on the tabs or loosening them with a butter knife. ⁴
16. Keep in the freezer for up to 1 to 2 weeks.

[ NOTE ]

¹ If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.

² It should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.

³ To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.

⁴ Mixed for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.

⁵ They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is!

::: View the original recipe for 7 Ingredient Vegan Cheesecakes at minimalistbaker.com